Tofu Bibimbap Bowl

Tofu Bibimbap Bowl

When I first created this Tofu Bibimbap Bowl, I wanted a dish that would bring a burst of vibrant flavors and textures to the table. The Tofu Bibimbap Bowl combines marinated tofu, fresh veggies, and a spicy Gochujang dressing into a delightful mix that’s as satisfying as it is healthy. This bowl has quickly become a favorite in my kitchen, perfect for those busy weeknights or when meal prepping for the week. With each bite, you’re met with a harmony of textures and a balance of spicy, tangy, and umami flavors.

Marinating the Tofu

To start, I cut firm tofu into bite-sized cubes and marinated them in a mixture of soy sauce and Gochujang. The Tofu Bibimbap Bowl’s tofu is essential for that rich flavor base. After letting the tofu marinate for at least 30 minutes, I heat a pan with a touch of rice bran oil and fry the tofu until it’s golden and crispy on all sides. Alternatively, you can bake it for a healthier option. This step is crucial for ensuring the tofu holds its flavor and adds that satisfying texture to the bowl.

Preparing the Vegetables and Pickles

While the tofu is cooking, I prep the vegetables and pickled daikon. I love using shiitake mushrooms for their umami punch and fresh spinach for a vibrant green touch. The pickled daikon, with its sweet and tangy notes, adds a refreshing crunch that complements the other ingredients beautifully. I slice the daikon and pickle it in rice wine vinegar, sugar, and salt, letting it sit until it’s crisp and flavorful.

Assembling the Bowl

Assembling the Tofu Bibimbap Bowl is where all the flavors come together. I start with a base of cooked brown rice, then layer on the crispy tofu, sautéed mushrooms, wilted spinach, shredded carrots, edamame beans, and thinly sliced cucumber. A generous drizzle of Gochujang dressing ties everything together, with a sprinkle of sesame seeds for a final touch. Each bowl is a colorful feast for the eyes and a comforting meal that satisfies both the body and soul.

Chef’s Notes- Tofu Bibimbap Bowl

• Press the Tofu Well: Make sure to press the tofu thoroughly to remove excess moisture. This helps the tofu absorb the marinade better and achieve a crispier texture when cooked.
• Adjust Spiciness: The Gochujang can vary in spiciness. If you prefer a milder flavor, start with less and adjust to taste. You can also add a splash of rice vinegar to balance the heat if needed.
• Marination Time: While 30 minutes is the minimum marination time, letting the tofu sit for up to 1 hour will enhance the flavor.
• Cooking Oil Choices: Use rice bran oil for an authentic taste, but other neutral oils like canola or vegetable oil will work fine if that’s what you have on hand.
• Vegetable Variations: Feel free to mix and match vegetables based on availability or preference. Bell peppers, zucchini, or snap peas can be great additions.
• Pickled Daikon: Prepare the pickled daikon a day in advance to let the flavors develop fully. You can also use other types of radishes if daikon is not available.
• Serving Suggestion: Serve the Bibimbap bowls with a side of kimchi or a small bowl of soup for a more complete Korean meal experience.

Tofu Bibimbap Bowl

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

30

minutes

Cooking time

15

minutes

Calories

304

kcal

Resting Time

30

minutes

Total time

1

hour 

15

minutes

Dive into the vibrant flavors of this Tofu Bibimbap Bowl! Packed with marinated tofu, fresh veggies, and a spicy Gochujang dressing, this dish is a delightful mix of textures and tastes. Perfect for a healthy, satisfying meal that’s both easy to make and customizable. Inspired by Korean cuisine, this bowl is sure to become a favorite in your kitchen!

Ingredients

• Tofu Marinade

• 7 oz firm tofu (pressed)

• 4 tsp soy sauce (or tamari for gluten-free)

• 1 tsp Gochujang (Korean chili paste)

• Cooking Oil

• 2-4 tsp vegetable oil (such as rice bran oil)

• Vegetables

• 3½ oz mushrooms (shiitake preferred)

• 3½ oz fresh spinach

• 1 medium carrot (shredded)

• 2 oz edamame beans

• ½ long cucumber (thinly sliced)

• Rice

• ½ cup cooked brown rice

• Pickled Daikon

• 3½ oz daikon radish (or regular radishes)

• ¼ cup rice wine vinegar

• ¼-½ cup water (adjust to taste)

• 2 tbsp sugar (adjust to taste)

• 1 tsp salt (adjust to taste)

• Dressing

• 2 tbsp Gochujang (Korean chili paste)

• 2 tsp rice wine vinegar

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp toasted sesame oil

• 1 tbsp maple syrup (or sugar dissolved in soy sauce)

• 1 small garlic clove (finely grated)

• Alternative Ingredients:

• Tofu substitute: Tempeh or seitan

• Soy sauce substitute: Coconut aminos or liquid aminos

• Gochujang substitute: Sriracha or another chili paste

• Rice bran oil substitute: Olive oil or avocado oil

• Brown rice substitute: Quinoa or white rice

Directions

• Cut the pressed tofu into equal-sized cubes (about 12 pieces). In a shallow bowl, mix soy sauce and Gochujang. Add tofu cubes and marinate for at least 30 minutes, turning halfway through.
• Heat 2 tsp of oil in a nonstick pan over medium heat. Add marinated tofu cubes and fry until browned on all sides (about 10 minutes). Alternatively, bake at 355°F for 25-30 minutes.
• Thinly slice daikon and place in a jar. Boil rice vinegar, water, sugar, and salt. Pour over daikon slices and let cool. Store in the fridge for at least a day. Whisk together Gochujang, rice wine vinegar, soy sauce, sesame oil, maple syrup, and grated garlic in a bowl.
• Heat remaining oil in the pan. Sauté mushrooms until browned (about 5 minutes). Remove and set aside. Add spinach to the pan with a splash of water; cook until wilted (about 3 minutes).
• Divide cooked rice among four bowls. Arrange tofu cubes, sautéed mushrooms, wilted spinach, shredded carrot, edamame beans, sliced cucumber, and spring onion on top. Drizzle with dressing and sprinkle with sesame seeds.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 304kcal
• Carbohydrates: 37g
• Protein: 13g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 500mg
• Fiber: 5g
• Sugar: 19g
• Vitamin A: 60IU
• Vitamin C: 30mg
• Calcium: 15mg
• Iron: 20mg

FAQs- Tofu Bibimbap Bowl

Can I use tofu substitutes in this recipe?

Yes, tempeh or seitan can be used instead of tofu. Adjust the marination time and cooking method accordingly, as these substitutes may cook differently.

What can I use instead of Gochujang?

If Gochujang is unavailable, you can use sriracha or another chili paste. Adjust the quantity to suit your taste preference.

How can I make this recipe gluten-free?

Use tamari instead of soy sauce and ensure that all other ingredients are gluten-free. Check labels on sauces and condiments for hidden gluten.

Can I prepare this dish in advance?

Yes, you can marinate the tofu and prepare the pickled daikon ahead of time. Store them in the refrigerator. Cooked vegetables and rice can be stored separately and assembled when ready to serve.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the components separately to maintain texture, and add the Gochujang dressing fresh before serving.