Bibimbap with Tofu

Description

Bibimbap with Tofu - Authentic recipe from South Korea. Ready in 55 min. Vegetarian. Try it now!

1. 1

   Cut 300 g firm tofu into cubes, pat dry, and fry in sesame oil until crispy (optionally marinated in soy sauce beforehand). Cook 300 g rice.

   ⏱️ approx. 12 min

   💡 Tip: Bibimbap with tofu is the vegan version of the Korean rice classic — rice with assorted vegetables (namul), crispy tofu and gochujang. Colorful, balanced, plant-based.

2. 2

   Cut 2 carrots and 1 zucchini into strips, sauté separately in sesame oil and season lightly (namul). Optional: spinach, bean sprouts, mushrooms.

   ⏱️ approx. 12 min

   💡 Tip: Crispy tofu replaces meat/egg (high in protein). Prepare and season each vegetable separately (namul). 3 tbsp soy sauce and sesame oil provide the Korean flavor. Arrange colorfully.

3. 3

   Place the rice in bowls, arrange the tofu and vegetables neatly on top. Garnish with gochujang, sesame seeds and spring onions. Mix everything well before eating.

   ⏱️ approx. 12 min

   💡 Tip: Vegan bibimbap with tofu is served with gochujang and mixed at the table before eating. Colorful, healthy and balanced. A wholesome plant-based version of the Korean classic.