Description

Enjoy a vibrant bowl of Tofu Bibimbap, loaded with fresh vegetables, savory tofu, and a spicy gochujang sauce. This recipe is ideal for a quick and satisfying dinner, bringing together wholesome ingredients that make for a delightful comfort food experience.

Ingredients

Scale

2 cups short grain white rice, cooked
1 cup bean sprouts, drained
5 oz. shiitake mushrooms
2 cups zucchini, chopped
2 cups shredded carrots
3 tbsp olive oil, plus more as needed
1 block super firm tofu, pressed
Salt
2 eggs
Green onion for garnish
¼ cup gochujang
1 tbsp sesame oil
2 tbsp maple syrup
1 tbsp water
1 tsp rice vinegar
¼ tsp salt

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Instructions

Cook the rice according to the package instructions.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the mushrooms until soft, about 5 minutes, then transfer to a small bowl.
In the same skillet, add the zucchini and sauté until softened, adding more oil if needed. Transfer to another bowl.
Repeat the process with the shredded carrots, cooking until soft, then transfer to a separate bowl.
Wipe out the skillet with a paper towel, add 2 tablespoons of olive oil, and prepare the tofu by cutting it into bite-sized cubes and sprinkling with salt.
Add the tofu to the skillet and cook until crispy on all sides. Alternatively, consider baking the tofu for a healthier option.
Prepare the sauce by whisking together gochujang, sesame oil, maple syrup, water, rice vinegar, and salt in a small bowl.
Crack the eggs into the skillet and cook for a few minutes until the yolks are runny.
Assemble the bowls by dividing the rice between two bowls and topping with the sautéed vegetables, bean sprouts, and tofu. Place a fried egg on top of each bowl, drizzle with sauce to taste, and garnish with green onions.

Notes

Feel free to adjust the ingredients based on your preferences or what you have on hand.
For a vegetarian option, skip the eggs or use tofu scramble.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 710mg
Fat: 25g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 8g
Protein: 20g
Cholesterol: 186mg