This Vegetarian Bibimbap recipe is bursting with fresh veggies, glazed tofu, and tons of flavor!
medium grain rice
packed brown sugar
extra firm tofu
For Mushrooms and Spinach:
cut into 2-inch lengths and thinly sliced vertically (green part only)
Place rice in a fine mesh strainer, then rinse under running water until water is mostly clear. Drain well.
Combine rice, salt, and 3 cups water in a medium, heavy bottom pot. Place over high heat and bring to a boil.
When water boils, reduce heat to low and cover. Cook for 15 minutes or until water is absorbed and rice is tender. Remove from heat and set aside undisturbed until ready to use.
While rice is cooking, combine vinegar, sugar, and salt in a small bowl. Mix well, then stir in carrots. Set aside to marinate.
While rice cooks, combine soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang in a small bowl. Mix well, then set aside.
Cut tofu into 3 slices horizontally. Place slices on 4 layers of paper towel, then top tofu with 4 more layers of paper towel. Gently press tofu to remove excess liquid.
Slice pressed tofu into cubes.
Heat oil over medium-high heat in a large pan. Add tofu and stir to coat with oil.
Cook tofu until golden on one side, then flip and cook until golden on second side.
Give sauce a stir, then add to tofu. Cook, stirring frequently, until sauce is mostly reduced and coats tofu. Remove from heat.
Prepare Mushrooms and Spinach:
Once you add the sauce to the tofu, add 2 teaspoons oil to another large pan and heat over medium-high heat.
Add mushrooms to oil and cook until lightly browned. Season with salt and pepper to taste, then transfer to a plate.
Return pan to heat, then add remaining 2 teaspoons oil to pan.
Add garlic to pan and cook, stirring constantly, until fragrant (about 30 seconds). Do not let garlic brown.
Stir spinach into pan and cook, stirring constantly, until wilted. Remove from heat and season to taste with salt and pepper.
Fluff rice with a fork, then divide between 4 large bowls.
Top rice with equal parts tofu, mushrooms, spinach, carrots, kimchi, cucumber, and green onions.
Sprinkle bowls with sesame seeds and add gochujang to taste. Top each bowl with a fried egg.
Serve bibimbap immediately. Enjoy!
Tried this recipe?
Vegetarian Bibimbap https://hellolittlehome.com/vegetarian-bibimbap-recipe/