Vegan Bibimbap

200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
4 tsp soy sauce or tamari for GF version)
1 tsp Gochujang (Korean chilli paste) this is the one I used
2-4 tsp oil (I used rice bran oil)
100 g / 3½ oz mushrooms (shiitake if you can get them)
100 g / 3½ oz spinach
1 carrot shredded
50 g / 2 oz edamame beans
½ cup rice, cooked (I used brown)
pickled daikon (see below)

  • 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.
  • etc
  • etc

  • For Full Instruction:

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