Tofu Bibimbap
This Tofu Bibimbap bowl tops white rice with crispy fried tofu, sautéed vegetables, and a jammy fried egg. Doused in a bold gochujang sauce, every bite of this Korean-inspired rice bowl is bursting with flavor!
Servings: 2
Ingredients
- 2 cups short grain white rice cooked
- 1 cup bean sprouts drained (don’t cook)
- 5 oz. shiitake mushrooms
- 2 cups zucchini approx. 1 zucchini, chopped
- 2 cups shredded carrots
- 3 tbsp olive oil plus more as needed
- 1 block super firm tofu pressed
- Salt
- 2 eggs
- Green onion for garnish
Sauce:
- ¼ cup gochujang
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 1 tbsp water
- 1 tsp rice vinegar
- ¼ tsp salt
Instructions
- If you haven’t already, cook the rice according to the package instructions.
- Next, heat 1 tablespoon of olive oil in a skillet over medium heat, then add the mushrooms and sauté until soft, about 5 minutes; transfer to a small bowl.
- To that same skillet, add the zucchini and again, sauté until softened, adding more oil as needed. Transfer to a separate bowl.
- Last, repeat this same process with the carrots, sautéing until soft, then transfer to a third bowl.
- Wipe out the skillet with a paper towel, then add 2 tablespoons of olive oil. While the oil is heating up, slice the tofu into bite-size cubes and sprinkle them with salt.
- Add the tofu to the skillet and cook until all sides are crispy. Alternatively, if you don’t want to use as much oil, you can use my baked tofu recipe instead.
- Next, make the sauce: whisk the gochujang, sesame oil, maple syrup, water, rice vinegar, and salt together in a small bowl or glass measuring cup.
- Last, crack the eggs into the skillet and cook for a few minutes. Ideally, you want the yolks to still be runny.
- Assemble the bowls: Divide the rice amongst 2 bowls, then add the vegetables, along with the bean sprouts and cooked tofu. Top each bowl with 1 fried egg, then drizzle some of the sauce on top. I suggest starting with a little and then adding more sauce to taste. Last, sprinkle with green onions and enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 878kcal | Carbohydrates: 95g | Protein: 34g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 491mg | Potassium: 1208mg | Fiber: 10g | Sugar: 29g | Vitamin A: 18216IU | Vitamin C: 38mg | Calcium: 386mg | Iron: 6mg
