This Tofu Sweet Potato Bibimbap is made with sweet potato noodles and topped with tofu, veggies and a fried egg.
Oh um HIIIII—I’m back! And very, very ready to eat veggies galore! Because you better believe I ate 4 whole vegetables the entire time I was on vacation. Hey, when in Spain right?
Did everyone have a nice long weekend? I gotta say, coming home and knowing that I had the day “off” yesterday was a huge relief. Granted, I still got work done, but I tried to take the day a bit slower than I normally would on a Monday. Miguel and I didn’t do anything overly Memorial Day-y, but we did go over to my mom’s house Sunday with my grandparents to celebrate my brother’s birthday which was lovely.
But like I said, now it’s time for veggies, and this sweet potato bibimbap is just what I’m craving!
Have you ever had bibimbap? There’s a restaurant 5 minutes from my house that makes an excellent bibimbap, and it was absolutely the inspiration for this recipe. Their recipe is made with rice though, and I wanted to make my recipe gluten free, so I decided to use sweet potato noodles, shiitake mushrooms, spinach, radishes, tofu, and a fried egg. I mean, talk about a complete meal! This meal makes for an excellent (healthy!) dinner or a make ahead lunch.
If you don’t have some of these veggies on hand, that’s ok! You can kind of pick and choose what you want to add on top. I think carrots and/or sprouts would work wonderfully in this recipe as well.
Tip: If you want to keep this meal vegan, simply omit the egg—that’s it!
I hope you enjoy this sweet potato bibimbap as much as we did!
Tofu Sweet Potato Bibimbap
- 1 package firm tofu pressed
- 1/4 cup soy sauce
- 5 tablespoon tapioca flour or all purpose flour
- 1/4 cup maple syrup
- 1 teaspoon chili garlic paste
- 3 tablespoon oil of choice or more if needed
- 1 large or 2 small sweet potatoes peeled
- 1/2 zucchini sliced
- 2-3 radishes sliced
- 1/3 cup shiitake mushrooms
- 2 garlic cloves minced
- 1/2 cup spinach
- 1-2 tablespoon chili garlic paste for topping
- Remove the pressed tofu from your tofu press and pour it directly into a ziploc bag. Add 2 tablespoon soy sauce and 4 tablespoon flour to the bag, zip it then shake until the tofu is coated; set aside.
- In a small bowl, whisk syrup, 2 tablespoon soy sauce, 1 tablespoon flour, and chili garlic paste together and set aside.
- In a large skillet, heat oil (I used olive oil, but coconut or avocado would work well too) over medium heat then add the tofu. Cook tofu until crispy on all sides, approximately 5-10 minutes.
- While tofu is cooking, run your sweet potato(es) through your spiralizer.
- Next, heat mushrooms in another large skillet with 1 tablespoon oil. Cook for 2-3 minutes, and then add the garlic and spinach; cook for 1 minute, then add the sweet potato noodles; cook for 1 minute, then pour everything into bowl.
- At this point, the tofu should be cooked. Turn the heat off but keep the skillet on the stove, and pour the mixture you had previously whisked together over the tofu, stirring to combine.
- Pour tofu into the bowl, add chopped radishes and sliced zucchini and drizzle everything with chili garlic paste.
- Last, fry an egg and add it on top.