INGREDIENTS
serving size 2-4
200 grams (7 oz) extra-firm tofu, drained and pressed
2 teaspoons cornstarch
2 tablespoons brown sugar
1 ½ tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons gochujang
2 tablespoons plus 2 teaspoons neutral oil, divided
4 cloves of garlic, thinly sliced
½ tablespoon grated ginger
150 grams (5.3 oz) fresh spinach
A pinch of salt
1 teaspoon sesame oil
5 cups (725 grams) day-old white rice
1 carrot, julienned
Half a cucumber, julienned
2 radishes, thinly sliced
¼ cup (50 grams) vegan kimchi
1 green onion, thinly sliced
A sprinkling of sesame seeds (optional)
For the gochujang sauce
4 tablespoons gochujang
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 tablespoon water
- Cut the tofu into cubes and place it in a plastic bag along with the cornstarch. Shake to coat the tofu in the cornstarch.
- In a bowl combine the brown sugar, soy sauce, rice vinegar and gochujang. Mix well.
Heat a frying pan over medium-high heat and add 1 tablespoon of neutral oil. Fry the tofu cubes until crispy on all sides then pour over the sauce. Continue frying, while stirring, a few seconds more until you have a thick glaze on the tofu. Remove to a plate.
Carefully wash out the pan and return it to the heat. Once the water has evaporated, add 2 teaspoons of neutral oil, the garlic and ginger. Fry for a few seconds until soft then add the spinach. Sautee, while stirring, until the spinach is wilted. Remove to a plate.
- Add the remaining tablespoon of neutral oil and the sesame oil to the pan. Add the rice, packing it down into a thick pancake. Fry without stirring for 4 – 5 minutes or until the bottom is nicely crispy. Remove from the heat.
Combine all the ingredients for the gochujang sauce.
Divide the rice between your bowls and top with the tofu, spinach, carrot, cucumber, radish, kimchi, green onion and a sprinkling of sesame seeds. Serve with the gogchujang sauce.
Note:
Bibimbap is usually a huge bowl of food. While I’ve said that this recipe serves 2, if you’re not such a big eater you may be able to stretch it into 3 or 4 servings.
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Credit: Cilantro and Citronella
