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Korean Bibimbap with Marinated Tofu and Gochujang
A colourful Korean rice bowl topped with soy-marinated pan-fried tofu, quick-seasoned vegetables and a punchy gochujang sauce. Firm tofu and edamame push this vegan dinner well past 22 g of protein per serve, while a generous base of rice makes it a full, satisfying meal.
Serves 4Prep 25 minCook 30 mintofu
Containsgluten · soy · sesame
Protein 19%Carbs 50%Fat 31%
About 898 kcal a serve — 42 g protein, 113 g carbs, 31 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
riceRinse the rice under cold water until it runs clear, then combine with the water in a saucepan. Bring to the boil, cover, reduce to low and cook for 12 minutes. Remove from the heat and let it steam, covered, for 10 minutes.
In the saucepanRice →
12 min + 10 min rest
Marinate the tofu
tofuToss the tofu cubes with 40 ml soy sauce, 15 ml sesame oil, the maple syrup and 2 grated garlic cloves. Leave to marinate for 15 minutes, then lift out and toss gently with the cornflour to coat.
In the bowlTofu marinade →
15 min marinate
Fry the tofu
tofuHeat the vegetable oil in a large non-stick frying pan over medium-high heat. Fry the tofu in a single layer, turning, for 8–10 minutes until golden and crisp all over. Remove and set aside.
In the panTofu →
8–10 min
Cook the vegetables
vegIn the same pan, add a splash more oil and cook the shiitake mushrooms for 4 minutes until softened. Add the carrots and bean sprouts and stir-fry for 2 minutes. Add the spinach and edamame and cook until the spinach just wilts, seasoning with the remaining 20 ml soy sauce and 15 ml sesame oil and the last grated garlic clove.
In the panVegetables →
8 min
Make the gochujang sauce
sauceStir together the gochujang, rice vinegar and a splash of water to loosen into a spoonable sauce.
In the bowlSauce →
Assemble the bowls
serveDivide the rice among 4 bowls. Arrange the tofu and vegetables in sections on top, spoon over the gochujang sauce and scatter with sesame seeds and spring onions. Toss together at the table before eating.
In the bowlsServe →
Cook's notePress the tofu for at least 20 minutes for the crispest result. Adjust the gochujang quantity up or down to suit your heat tolerance.
Estimated per serve
898 kcal · 42 g protein · 113 g carbs · 31 g fatestimates, within ~10%
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