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Gluten-Free Bibimbap with Tofu recipe by Safe Plated

Gluten-Free Bibimbap with Tofu

A vibrant and customizable Korean rice bowl with seasoned vegetables, protein, and a spicy gochujang sauce, all served over a bed of fluffy rice. This version uses tofu for a vegetarian and gluten-free option.

60m4 servings
Contains eggContains wheatContains soyContains sesame
550 cal|25g protein|65g carbs|20g fat|7g fiber

Ingredients

  • 4 cups Cooked Rice (Jasmine or short-grain)
  • 1 block (14 oz) Firm Tofu
  • 4 tablespoons Soy Sauce (Gluten-Free Tamari)
  • 2 tablespoons Sesame Oil
  • 2-4 tablespoons Gochujang (Korean Chili Paste)
  • 1 tablespoon Honey
  • 2 cloves Garlic
  • about 142 g Spinach
  • 1 cup Carrots
  • 1 cup Cucumber
  • 1 cup Bean Sprouts
  • 4 large Eggs
  • 2 tablespoons Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Have the 4 cups of cooked rice ready and set it aside.
  2. 2Press the 1 block (about 400 g) of firm tofu to remove excess water, then cut it into 2.54 cm cubes. In a medium bowl, combine 2 tablespoons of gluten-free tamari and 1 tablespoon of sesame oil; add the tofu cubes and gently toss to coat, then let marinate for at least 15 minutes.
  3. 3In a small bowl, whisk together the 2-4 tablespoons of gochujang, 1 tablespoon of honey, and the 2 minced cloves of garlic with the remaining 1 tablespoon of sesame oil to create the gochujang sauce; set aside.
  4. 4Place a 25.4 cm skillet over medium-high heat (204.4°C/200°C). Add the marinated tofu cubes in a single layer and cook for 5-7 minutes per side, until they are golden brown and slightly crispy on all sides; remove the tofu from the skillet and set aside.
  5. 5In the same 25.4 cm skillet, add the about 142 g of spinach over medium-high heat (204.4°C/200°C) and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted; remove from the skillet and set aside.
  6. 6Julienne the 1 cup of carrots and the 1 cup of cucumber. In a small pot, bring 2 cups of water to a boil, then add the 1 cup of bean sprouts and blanch for 1 minute; immediately drain the bean sprouts and rinse them with cold water to stop the cooking, then set all prepared vegetables aside.
  7. 7Heat a clean 25.4 cm skillet over medium heat (176.7°C/175°C). Carefully crack the 4 large eggs into the hot skillet and fry them sunny-side up for 2-3 minutes, until the whites are fully set and the yolks remain runny; carefully remove the eggs from the skillet.
  8. 8To assemble, divide the 4 cups of cooked rice among 4 serving bowls. Artfully arrange the cooked tofu, wilted spinach, julienned carrots, julienned cucumber, and blanched bean sprouts over the rice in separate sections. Top each bowl with one of the fried eggs and sprinkle with the 2 tablespoons of sesame seeds, divided evenly among the bowls; drizzle with the prepared gochujang sauce to your liking.

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