Vegan Spicy Tofu Bibimbap
Ingredients
Gochujang tofu
- 2 blocks (500g) extra firm tofu, pressed and cubed
- 1 tsp ground Chinese five spices
- Salt and pepper to season
- 2 tbsps corn starch
- 1 tbsp neutral cooking oil
- 1 spring onion, thinly sliced
- 1/3 thumb-sized ginger, finely minced
Glaze sauce
- 3 tbsps light soy sauce (GF options as needed)
- 2 tbsps mirin
- 2 heap tsps gochujang paste
- 1/2 tsp dark soy sauce
- 2 tsp cornstarch
- 4 tbsps water
Bowl components
- 200g Shiitake mushrooms, sliced
- 200g spinach
- 200g soy bean sprouts
- 2 carrots, grated
- 1 cucumber, thinly sliced
- 4 servings medium grain rice, cooked
- Oil for cooking
Preparation
Preheat oven to 200 Celsius
In a large bowl, coat tofu with spices, salt and pepper, oil, and cornstarch evenly
Bake tofu for 30-40 minutes until golden and crunchy, flipping halfway
While tofu is baking, prepare other ingredients for the bowl
Blanch spinach in boiling water for a few seconds, drain, and squeeze out excess water, then set aside
Sauté mushrooms and carrots separately until tender but not overcooked
Thinly slice cucumber and set aside
In a frying pan with a splash of oil over medium-high heat, sauté spring onion and ginger until fragrant
In a bowl, mix all the ingredients for the sauce until well combined
Pour the sauce mixture into the pan, reduce heat to low, and stir to thicken the sauce
Add the baked tofu, toss to combine until well coated with sauce, and set aside
Assembly
Mix some more gochujang paste with water to make sauce
Serve rice with all the toppings and garnish with chives, sesame seeds, and drizzle more gochujang sauce
