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Easy Bibimbap with Tofu Recipe

Gluten-free option

Protein-packed

Refined sugar free

Nut-free option

Budget friendly

Easy peasy

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Comfort food

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A bowl of rice with tofu, sautéed spinach, carrots, bean sprouts, spring onions, and sesame seeds for a tasty plant-based Bibimbap.
A bowl of bibimbap with brown rice, sautéed tofu, spinach, bean sprouts, carrot, cucumber and sesame seeds, plus sauce on the side.

Bibimbap is a globally popular Korean dish — and remarkably well-rounded in terms of balanced meals! Brown rice, marinated tofu, greens and veggies make this a super nourishing dinner when you need a good recharge.

You will need

Serves 2

  • 1 cup white or brown rice
  • 2 tablespoons chilli sauce

Tofu

  • 1 tablespoon sesame oil (or sub water)
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or coconut sugar
  • 2 cloves garlic, crushed
  • 300g firm tofu, thinly sliced

Vegetables

  • 1 tablespoon sesame oil (or sub water)
  • 2 cloves garlic, crushed
  • 2 cups baby spinach
  • 1 cup bean sprouts
  • 1 large carrot, peeled and sliced thinly
  • 1 cucumber, sliced thinly
  • Salt to taste

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    Cook the rice according to its packet instructions and set aside.

  2. Step 2

    To marinate the tofu, mix the sesame oil, soy sauce, sweetener and garlic in a shallow bowl. Add the tofu and toss until all sides are marinated.

  3. Step 3

    In a large fry pan over high heat, add the tofu without the marinade. Cook the tofu on one side for 2 minutes or until golden brown then flip onto the other side. Add the remaining marinade and allow the tofu to caramelise. Set aside.

  4. Step 4

    To cook the vegetables, add the sesame oil and garlic to another large fry pan. Saute until the garlic is fragrant. Add the spinach to one side of the pan, the bean sprouts on another side and the carrots on the third side. Saute each of the vegetables until they are slightly softened. Season each of the vegetables with salt.

  5. Step 5

    Divide the rice into two bowls. Arrange tofu, cooked vegetables and cucumber on top. Serve with your favourite chilli sauce.

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