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Tofu Sweet Potato Bibimbap | thealmondeater.com
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5 from 4 votes

Tofu Sweet Potato Bibimbap

This Tofu Sweet Potato Bibimbap is made with sweet potato noodles and topped with tofu, veggies and a fried egg. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner
Cuisine: Korean
Diet: Vegan, Vegetarian
Keyword: bibimbap, tofu bibimbap
Servings: 2
Calories: 681kcal
Author: Erin

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Notes

-You can add the zucchini in raw, or you can cook it with the mushrooms

Nutrition

Calories: 681kcal | Carbohydrates: 82g | Protein: 25g | Fat: 30g | Saturated Fat: 4g | Sodium: 1711mg | Potassium: 847mg | Fiber: 7g | Sugar: 33g | Vitamin A: 16833IU | Vitamin C: 16mg | Calcium: 352mg | Iron: 5mg