Korean Bibimbap Bowl
A colorful rice bowl of fluffy jasmine rice topped with crispy golden tofu, garlicky sautéed mushrooms, zucchini, carrots and spinach, finished with a sweet-spicy gochujang sauce and sesame.
20m prep · 35m cook · 4 servings
Ingredients
- 14 oz Extra-firm Tofu
- 1 tbsp Vegetable Oil
- 2 cups Jasmine Rice
- 3 cups Water
- 3 cups Baby Spinach
- 1 whole Zucchini
- 1 cup Shredded Carrots
- 8 oz Cremini Mushrooms
- 3 cloves Garlic
- 2 tbsp Sesame Oil
- 1 tsp Salt
- 2 tbsp Gochujang Paste
- 2 tbsp Tamari
- 1 tbsp Rice Vinegar
- 1 tbsp Maple Syrup
- 1 tbsp Sesame Seeds
Instructions
Estimated nutrition (per serving)
Calories595 kcal
Protein19g
Carbs92g
Fat16g
Fiber5g
Sodium985mg
Sugar7g