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Tofu Bibimbap with Korean-inspired Chili Sauce

Course entree
Keyword Plant-based
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 3

Ingredients

Bean Sprouts

  • 12 oz bean sprouts rinsed
  • 1 green onion sliced (optional)
  • 1 tsp garlic
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • Pinch of pepper

Spinach

  • 1/2 bunch of spinach rinsed
  • 1/2 tsp garlic
  • 1 tsp sesame oil
  • Pinch of salt

Shiitake Mushrooms

  • 6 shiitake mushrooms sliced
  • 1 tsp coconut aminos
  • Pinch of salt
  • 1/2 tsp garlic
  • 2 tsp avocado oil

Carrots

  • 1 carrot julienned
  • 2 tsp avocado oil

Other Veggies

  • 1 cucumber julienned
  • 3 cups cauliflower rice

Tofu

  • 16 oz extra firm tofu pressed and cubed
  • 1 tbsp avocado oil
  • Pinch of salt and pepper

Garnishes

  • toasted sesame seeds
  • Korean-Inspired Chili Sauce

Instructions

Tofu

  • PAT tofu dry with a towel and toss with salt, pepper, and oil. Air fry at 400°F for 10-15 minutes, or bake for 25-30 minutes. To pan fry, toss tofu with salt and pepper, then heat oil in a skillet over medium high heat and brown the tofu on all sides.
  • ADD 2 tablespoons of the Chili Sauce to a mixing bowl and dump the tofu in while still hot. Toss until tofu is well coated.

Bean Sprouts

  • BLANCH bean sprouts in boiling water for 1 minute. Drain and rinse under cold water.
  • SQUEEZE excess water out of bean sprouts.
  • ADD bean sprouts to a bowl and mix with green onion, sesame oil, salt, and pepper.

Spinach

  • BLANCH spinach in boiling water for 1 minute. Drain and rinse under cold water.
  • SQUEEZE excess water out of spinach. Chop into 2-inch pieces.
  • ADD spinach to a bowl and mix with garlic, sesame oil, and salt.

Shiitake Mushrooms and Carrots

  • HEAT oil in a skillet over medium high heat. Add mushrooms and salt and cook until mushrooms soften.
  • ADD garlic and coconut aminos and stir for 1 minute. Transfer to a plate and cook the carrots next.
  • ADD 2 teaspoons of avocado oil to the skillet. Once hot, add the carrots and stir fry until just tender, about 3-5 minutes.

Assemble

  • ADD a serving of cauliflower rice to a bowl. Top with tofu, bean sprouts, spinach, mushrooms, carrots, and cucumbers.
  • SPRINKLE sesame seeds on top. Serve with Korean-Inspired Chili Sauce (add water if needed to thin the sauce).