Vegan Bibimbap
Vibrant and colourful, this tasty vegan bibimbap is filled with brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame. All served with pickled vegetables and a classic bibimbap sauce.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- 2 tablespoons cornflour (see note 1)
FOR THE PICKLED VEGETABLES:
- 60 ml rice vinegar
- 60 ml water
- 2 Tbsp sugar
- 1 tsp salt
- 8 slices of cucumber, halved
- 3 radishes, sliced
FOR THE COOKED VEGETABLES:
- 250 g shiitake mushrooms
- 125 g baby spinach
- 2 medium carrots (around 150g / 5.3 oz)
- 150 g beansprouts
- 90 g shelled edamame, frozen
- vegetable oil
- salt
FOR THE BIBIMBAP SAUCE:
- 4 tablespoons gochujang paste
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 grated garlic clove
TO SERVE:
- 450 g cooked brown rice (see note 2)
- 3 scallions
- sesame seeds
Instructions
- Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 2cm / 3/4 inch dice.400 g extra-firm tofu
- In the meantime, prepare the pickled vegetables: Place the sliced cucumber and radishes in 2 separate small heat-resistant containers. In a small saucepan, heat together over medium-high the rice vinegar, water, sugar, and salt. Once the sugar has dissolved and the liquid starts boiling, remove from the heat and divide the liquid between the cucumber and radishes so that to cover the vegetables. Set aside for at least 30 minutes.60 ml rice vinegar, 60 ml water, 2 Tbsp sugar, 8 slices of cucumber, halved, 3 radishes, sliced, 1 tsp salt
- Make the bibimbap sauce: In a small bowl stir together the gochujang paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and garlic. Set aside.4 tablespoons gochujang paste, 2 tablespoons light soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 grated garlic clove
- Toss the diced tofu in cornflour until covered all over. Coat in 3 tablespoons of bibimbap sauce and set aside covered for 10 minutes.2 tablespoons cornflour
- Prepare the rest of the vegetables, placing each one in a separate bowl. Thinly slice the shiitake mushrooms. Wash and dry the spinach. Peel the carrots and cut into thin strips using a sharp knife or julienne peeler. Wash and dry the beansprouts. Place the edamame in a bowl and cover with boiling water.250 g shiitake mushrooms, 125 g baby spinach, 2 medium carrots (around 150g / 5.3 oz), 150 g beansprouts, 90 g shelled edamame, frozen
- Start cooking the vegetables and tofu: Heat some vegetable oil in 2 large frying pans. Fry the tofu over medium-high heat in one of the frying pans until golden all over, about 5 to 7 minutes. Set aside in a bowl and keep warm.vegetable oil
- Sauté the shiitake mushrooms over medium-high heat in the other frying pan, until soft and brown, about 3 to 4 minutes. Season with salt. Set aside in a bowl and keep warm. Using the same frying pan, and adding vegetable oil as needed, cook the rest of the vegetables.
- Sauté the spinach until it wilts, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Sauté the carrots until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Sauté the beansprouts until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Drain the edamame and pickled vegetables.
- To build the bibimbap bowls, share the rice evenly between 4 bowls. Top each bowl with shiitake mushrooms, spinach, carrots, beansprouts, edamame, and pickled vegetables.450 g cooked brown rice
- Top with scallions, sesame seeds, and a drizzle of bibimbap sauce.3 scallions, sesame seeds
- Serve straight away with the remaining bibimbap sauce on the side. The best way to enjoy bibimbap? Mix it all up so that all the flavours blend in together!
Notes
Note 1: use cornflour (UK) or cornstarch (US)
Note 2: traditionally, short-grain or medium-grain white rice is used for bibimbap. I prefer to use brown rice.
Nutrition
Serving: 1bowlCalories: 377kcalCarbohydrates: 62gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1226mgPotassium: 1008mgFiber: 7gSugar: 17gVitamin A: 8166IUVitamin C: 21mgCalcium: 131mgIron: 5mg