Vegan Bibimbap (Mixed Rice)

Ingredients

• 4 cups Cooked White Rice
• 1 block Firm Tofu
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Sesame Oil
• 1 tsp Sugar
• 1 large Carrots
• 1 medium Cucumber
• 5 oz Spinach
• 4 oz Bean Sprouts
• 4 oz Shiitake Mushrooms
• 1 tbsp Sesame Seeds

Instructions

1. 1Press the 1 block firm tofu to remove excess water, then cut it into 1/2-inch cubes. Heat 1 tablespoon of sesame oil in a 10-inch non-stick skillet over medium-high heat (400°F/200°C). Add the tofu cubes and pan-fry for 8-10 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Stir in 1 tablespoon of soy sauce (or gluten-free tamari) and cook for 1 minute more, then remove the tofu from the skillet and set aside.
2. 2In a small bowl, whisk together the 2 tablespoons gochujang (Korean chili paste), 1 tablespoon sesame oil, 1 teaspoon sugar, and 1 tablespoon soy sauce (or gluten-free tamari) until smooth. Set the gochujang sauce aside.
3. 3Prepare the vegetables: Cut the 1 large carrot into thin matchsticks (julienne). Cut the 1 medium cucumber into thin matchsticks (julienne). Rinse the 5 oz spinach and the 4 oz bean sprouts. Slice the 4 oz shiitake mushrooms thinly.
4. 4Bring a small pot of water to a boil. Add the 5 oz spinach and blanch for 30 seconds, then immediately transfer to an ice bath to stop the cooking. Squeeze out any excess water. Add the 4 oz bean sprouts to the boiling water and blanch for 1 minute, then drain well. Heat the remaining 1 tablespoon of sesame oil in the 10-inch non-stick skillet over medium-high heat (400°F/200°C). Add the sliced shiitake mushrooms and sauté for 5-7 minutes, until tender and lightly browned. Season the sautéed mushrooms with a splash of soy sauce (or gluten-free tamari).
5. 5To assemble the bibimbap, divide the 4 cups cooked white rice among four individual serving bowls. Artfully arrange portions of the pan-fried tofu, julienned carrots, julienned cucumber, blanched spinach, blanched bean sprouts, and sautéed shiitake mushrooms on top of the rice in each bowl.
6. 6Drizzle the prepared gochujang sauce evenly over the ingredients in each bowl. Sprinkle each serving with 1 tablespoon sesame seeds. Serve immediately.

Substitutions

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