Vegan Bibimbap-Style Tofu & Vegetable Bowl

VeganLow Fat

A 495-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup cooked short-grain rice (approx. 1/2 cup dry)
• 150g firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp gochujang (Korean chili paste)
• 1 clove garlic, minced
• 1 cup fresh spinach
• 1 medium carrot, julienned
• 1 cup sliced mushrooms (e.g., shiitake or button)
• 1 tbsp vegetable oil
• 1/4 cup kimchi (vegan)
• 2 tbsp toasted sesame seeds
• 1/2 sheet nori, thinly sliced (for garnish)

Instructions

1. Prep: Press tofu for at least 15 minutes to remove excess water. Cook rice according to package instructions. In a small bowl, whisk together soy sauce, sesame oil, gochujang, and minced garlic for the tofu marinade.
2. Marinate the Tofu: Toss the cubed tofu in the marinade and let sit for 5 minutes.
3. Cook Tofu & Vegetables (Hob): Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Add marinated tofu and cook until golden brown and slightly crispy, about 5-7 minutes. Remove tofu and set aside.
4. Sauté Vegetables (Hob): In the same pan, add spinach and sauté until wilted (1-2 minutes). Remove and set aside. Add carrots and mushrooms and sauté until tender-crisp (3-4 minutes).
5. Assemble Bowls: Divide the cooked rice between two bowls. Artfully arrange the cooked tofu, spinach, carrots, mushrooms, and kimchi over the rice. Sprinkle with toasted sesame seeds and nori.
6. Top tip: For an extra kick and a more authentic feel, add a drizzle of gochujang mixed with a little sesame oil right before serving!