vegan bibimbap

Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! It also lends itself well to bulk meal prepping for work or school.

 vegan bibimbap

INGREDIENTS
BIBIMBAP
  1. 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
  2. 4 tsp soy sauce or tamari for GF version)
  3. 1 tsp Gochujang (Korean chilli paste) this is the one I used
  4. 2-4 tsp oil (I used rice bran oil)
  5. 100 g / 3½ oz mushrooms (shiitake if you can get them)
  6. 100 g / 3½ oz spinach
  7. 1 carrot shredded
  8. 50 g / 2 oz edamame beans
  9. ½ cup rice, cooked (I used brown)
  10. pickled daikon (see below)
  11. ½ long cucumber, finely sliced
  12. 1 spring onion, finely sliced

PICKLED DAIKON (make a day in advance if you can)
  1. 100 g / 3½ oz daikon (or radishes)
  2. 60 ml / ¼ cup rice wine vinegar + 60-120 ml / ¼-½ cup water
  3. 2 tbsp sugar, adjust to taste
  4. 1 tsp salt, adjust to taste

DRESSING
  1. 2 tbsp Gochujang (Korean chilli paste)
  2. 2 tsp rice wine vinegar
  3. 1 tbsp soy sauce or tamari for GF version)
  4. 1 tbsp toasted sesame oil
  5. 1 tbsp maple syrup (or sugar dissolved in soy sauce)
  6. 1 small garlic clove, finely grated
METHOD
TOFU
  • Cut a pressed block of tofu into equal size cubes – I got 12 out of mine.
  • Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through.
  • If you have a non-stick pan, you can pan-fry the tofu. Heat up 2 tsp of oil on a non-stick pan. Place the marinated tofu cubes into the hot oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially.
  • If you don’t have a non-stick pan or want to reduce the amount of oil you consume, you can also bake the tofu. Set the oven to 180° C / 355° F and place the marinated cubes of tofu on a baking sheet. Bake for about 25-30 minutes, turning once, halfway through.