BIMBIMBAP

VEGAN BIMBIMBAP

Got introduced to Bimbimbap by my friend Winona in Portland OR. She took me to this great cheap little Korean restaurant called Bibi2go. Love this dish! One of my favs!

Recipe by https://veganheaven.org/recipe/vegan-bibimbap/

Ingredients

• 2 cups cooked Jasmine rice

• 8.8 Oz firm tofu, cubed (250 g)

• 2 tablespoons corn starch

• 1 tablespoon sesame oil

• 7 Oz. mushrooms, sliced (200 g)

• 1 carrot, grated

• 1/3 English cucumber, grated

• about 5 radishes, cut into thin slices

• 2 green onions, cut into rings

• 3 cups spinach

• 1 clove of garlic, cut into thin slices

• 3 tablespoons sesame seeds

• 2 1/2 teaspoons soy sauce

• gochujang sauce

• cayenne pepper

• salt

Instructions

• Roll the tofu cubes in the corn starch. Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.

• In the same pan, cook the mushrooms and deglaze them with soysauce as well.

• Add some water in the pan (about 2 tablespoons) and sauté the garlic for 2 minutes. Then add the spinach and put a lid on the pan. Cook for about 2 minutes or until the spinach wilts. Season with salt and cayenne pepper and add another 1/2 teaspoon of soy sauce. Sprinkle with one teaspoon of sesame seeds.

• Serve everything in a bowl together with the rice and the gochujang sauce. Sprinkle with the remaining sesame seeds. Enjoy!