Hey there! This is my take on the vegan version of a popular Korean dish, Bibimbap. This dish means ‘mixed rice’, so you mix evry ingredient on your plate at the very end to eat it. Bibimbap is quite easy to make and it’s a very filling dish.
This meal is ideal for :
- Office lunch + dinner after work
- Date for two
- The time you skipped a meal and feel VERY HUNGRY
Ingredients can be prepared the day before to save time while cooking.
Prep Time 10 mins | Cook Time 30 mins
1.5 Cups Basmati Rice
2 Medium-sized Carrots
1 Large Zucchini
2 Bell Pepper / Paprika
400g Firm Tofu
Korean Bean Paste (See Note)
Roasted Sesame Oil
Ginger Powder (optional)
Sesame Seed (optional)
and always, a sprinkle of love 🙂
- Preheat oven at 200ºC. Wash and soak rice in water.
- Cut tofu block into cubes. Press with paper towel to remove excess water.
- Line baking tray with parchment paper and bake tofu while preparing vegetables.
- Wash your vegetables because you should! Grate zucchini and carrots. Cut pepper/paprika into thin slices. (See Note)
- Drain the rice and cook it in a small pot on medium heat with 2 Cups of water.
- Heat 1 tablespoon of coconut oil in a pan and fry the grated zucchini for 5 minutes.
- Repeat step 6 with carrots, followed by pepper/paprika. Again, use 1 tablespoon of coconut oil for each round. You don’t have to clean your pan, the added flavor is great.
- TURN OFF THE OVEN (you don’t want to start a fire if you forget)
- In the same pan, add 2 tablespoons of sesame oil and add the baked tofu cube.
- Add 3 tablespoons of soy sauce, 1 heaping teaspoon of brown sugar, 1/2 teaspoon of ginger powder and coat tofu well. If the mixture is too runny, you can add a little cornstarch to thicken it.
- Time to plate!! 🙂
- Place cooked rice in the middle and arrange tofu and vegetables around it.
- In a small bowl, add 1 big tablespoon of Korean bean paste, 1 tablespoon of soy sauce, 2 tablespoons of water, 1 teaspoon of brown sugar. Stir until everything dissolves. Pour mixture on the rice.
- Mix EVERYTHING together and enjoy your meal 🙂
- Bibimbap recipes call for Gochujang, which is spicy. I prefer Doenjang but feel free to use any Korean bean paste.
- I didn’t use salt at all because both the Korean paste and the soy sauce contain a high amount of sodium
- You can use white sugar or other liquid sweeteners. I use Agave sometimes. Brown sugar simply gives a nice caramel flavor to it.
- You can use any oil instead of coconut oil (it’s expensive in Europe!)
- If you don’t have a grater, you can slice them thinly. I’ve added a picture below to show how I cut my vegetables.