By Ebenezer Obiri
Start by preparing the tofu. Cut the firm tofu into slices and season lightly with salt and pepper. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Pan-sear the tofu until golden brown and set aside.
Blanch the spinach in boiling water for about 1-2 minutes. Drain and season with 1 teaspoon of sesame oil, 1/4 teaspoon of salt, and 1 clove of minced garlic. Set aside.
Julienne the zucchini and carrot. Heat another 1 tablespoon of vegetable oil in a pan. Saute the zucchini and carrot separately for about 2-3 minutes each, or until they are slightly tender. Season each with a pinch of salt. Set aside.
Blanch the bean sprouts for about 1 minute. Drain and mix with 1 teaspoon of sesame oil, salt, and a pinch of pepper. Set aside.
Prepare the gochujang sauce by mixing 2 tablespoons of gochujang, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 teaspoons of sugar, and 1 clove of minced garlic in a small bowl.
Assemble the bibimbap by dividing the cooked brown rice evenly into serving bowls. Arrange the seasoned tofu, spinach, zucchini, carrot, and bean sprouts neatly on top of the rice.
Drizzle the gochujang sauce over the top and sprinkle with sesame seeds.
Serve the bibimbap immediately. To eat, mix all the ingredients together with a spoon, ensuring the gochujang sauce is evenly distributed. Enjoy!
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By Ebenezer Obiri
This Vegetarian Korean Main Course Healthy recipe is ready in 45 minutes and features Cooked brown rice, Firm tofu, Spinach and other delicious ingredients. Contains 485 calories total.
Start by preparing the tofu. Cut the firm tofu into slices and season lightly with salt and pepper. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Pan-sear the tofu until golden brown and set aside.
Blanch the spinach in boiling water for about 1-2 minutes. Drain and season with 1 teaspoon of sesame oil, 1/4 teaspoon of salt, and 1 clove of minced garlic. Set aside.
Julienne the zucchini and carrot. Heat another 1 tablespoon of vegetable oil in a pan. Saute the zucchini and carrot separately for about 2-3 minutes each, or until they are slightly tender. Season each with a pinch of salt. Set aside.
Blanch the bean sprouts for about 1 minute. Drain and mix with 1 teaspoon of sesame oil, salt, and a pinch of pepper. Set aside.
Prepare the gochujang sauce by mixing 2 tablespoons of gochujang, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 teaspoons of sugar, and 1 clove of minced garlic in a small bowl.
Assemble the bibimbap by dividing the cooked brown rice evenly into serving bowls. Arrange the seasoned tofu, spinach, zucchini, carrot, and bean sprouts neatly on top of the rice.
Drizzle the gochujang sauce over the top and sprinkle with sesame seeds.
Serve the bibimbap immediately. To eat, mix all the ingredients together with a spoon, ensuring the gochujang sauce is evenly distributed. Enjoy!
Calories per Serving: 485
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