Vegan Bi Bim Bap

Experience the vibrant flavors of Korea with this Vegan Bi Bim Bap, a plant-powered twist on a beloved classic. This colorful, nutrient-packed rice bowl features golden pan-seared tofu, a medley of fresh vegetables like julienned carrots, sautéed shiitake mushrooms, and crisp bean sprouts, all arranged over a bed of fluffy rice. The dish is brought together with a bold, tangy-sweet gochujang sauce made from Korean chili paste, soy sauce, and a touch of agave syrup, delivering an irresistible umami kick. Topped with toasted sesame seeds, nori strips, and a sprinkle of green onions, this stunning bowl is not only visually appealing but also packed with flavor and texture. Perfect for meal prep or an impressive weeknight dinner, this Vegan Bi Bim Bap is a satisfying, wholesome dish ready in under an hour!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 3 cups cooked rice
• 1 large carrot, julienned
• 3 cups spinach, fresh
• 1 cup bean sprouts
• 1 cup shiitake mushrooms, sliced
• 0.5 small cucumber, julienned
• 1 sheet nori sheets, cut into thin strips
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon agave syrup
• 2 tablespoons sesame seeds, toasted
• 2 stalks green onions, chopped

Directions

Step 1

Start by draining the tofu and pressing it between paper towels to remove excess moisture. Cut it into 1/2-inch cubes.

Step 2

In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon sesame oil, and minced garlic. Add the tofu cubes and marinate for 10-15 minutes.

Step 3

Heat a non-stick skillet over medium heat and cook the marinated tofu for about 5-7 minutes on each side until golden brown. Set aside.

Step 4

Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water and set aside.

Step 5

In the same skillet, sauté the mushrooms for 5 minutes until tender. Set them aside.

Step 6

Toss the bean sprouts in the skillet and sauté for 2-3 minutes. Set aside.

Step 7

In a small bowl, mix the gochujang, remaining 1 tablespoon soy sauce, rice vinegar, and agave syrup to make the sauce.

Step 8

To assemble the Bi Bim Bap, place a serving of warm rice in each bowl.

Step 9

Arrange portions of tofu, spinach, carrots, mushrooms, bean sprouts, and cucumber on top of the rice.

Step 10

Drizzle each bowl with the gochujang sauce.

Step 11

Garnish with nori strips, toasted sesame seeds, and chopped green onions.

Step 12

Serve immediately and mix everything together before eating to combine flavors.

Nutrition Facts

Serving size	(2107.8g)

Amount per serving	% Daily Value*
Calories	1833.3

Total Fat 50.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 3872.7mg	0%
Total Carbohydrate 268.3g	0%
Dietary Fiber 32.4g	0%
Total Sugars 44.4g
Protein 94.4g	0%

Vitamin D 36IU	0%
Calcium 1391.3mg	0%
Iron 25.9mg	0%
Potassium 5184.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 19.8%

Carbs: 56.3%