Vegan Bibimbap Chicken

Transform your weeknight dinner with this vibrant, flavor-packed Vegan Bibimbap Chicken! A plant-based twist on the classic Korean comfort dish, this recipe swaps traditional chicken for golden, crispy tofu marinated in a tantalizing blend of soy sauce, sesame oil, gochujang, and maple syrup. Nestled on a bed of fluffy white rice, it's crowned with a rainbow of fresh sautéed vegetables—carrots, zucchini, shiitake mushrooms, spinach, and crunchy bean sprouts. Garnished with sesame seeds, green onions, and seaweed, this wholesome bowl is as visually stunning as it is satisfying. Perfect for meal prep or serving to guests, this dish is quick to prepare, entirely vegan, and endlessly customizable. Add a dollop of extra gochujang for a spicy kick, and savor a new take on Korean cuisine right at home! Keywords: Vegan Bibimbap Chicken, plant-based bibimbap, easy Korean recipes, tofu bibimbap bowl, veggie-packed dinner ideas.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 2 tablespoons Rice vinegar
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 1 tablespoon Maple syrup
• 2 cloves Fresh garlic
• 1 tablespoon Gojujang (Korean red chili paste)
• 4 cups Cooked white rice
• 1 large Carrot
• 1 medium Zucchini
• 100 grams Spinach
• 150 grams Shiitake mushrooms
• 100 grams Bean sprouts
• 2 tablespoons Sesame seeds
• 2 pieces Green onions
• 2 small Seaweed sheets
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Neutral oil

Directions

Step 1

Start by preparing the tofu 'chicken'. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized strips.

Step 2

In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of maple syrup, and 1 tablespoon of gochujang. Add minced garlic cloves to the marinade.

Step 3

Marinate the tofu strips in this mixture for at least 10 minutes while you prepare the other ingredients.

Step 4

Cook the tofu in a non-stick pan over medium heat for roughly 8-10 minutes or until golden brown on all sides and slightly crispy.

Step 5

Prepare the vegetables. Peel and julienne the carrot, slice the zucchini into thin rounds, and thinly slice the shiitake mushrooms.

Step 6

In a separate pan, heat 1 tablespoon of neutral oil and stir-fry the carrots for 3-4 minutes. Add a pinch of salt and set aside.

Step 7

Stir-fry the zucchini and mushrooms in the same pan for 3-4 minutes until tender. Season with a pinch of salt and black pepper. Set aside.

Step 8

Briefly blanch the spinach in boiling water for 1 minute. Drain and rinse under cold water. Squeeze out excess moisture and season with a pinch of salt.

Step 9

Heat a teaspoon of oil in a pan and quickly sauté the bean sprouts for about 2 minutes. Season lightly with salt.

Step 10

In a large serving bowl, arrange a bed of cooked rice. Neatly arrange the tofu, carrot, zucchini, mushrooms, spinach, and bean sprouts on top.

Step 11

Garnish with green onions, sesame seeds, and ripped seaweed sheets.

Step 12

Serve immediately with extra gochujang on the side for those who prefer a spicier kick.

Nutrition Facts

Serving size	(1894.4g)

Amount per serving	% Daily Value*
Calories	2105.1

Total Fat 89.1g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 16.7g
Cholesterol 0mg	0%
Sodium 7030.8mg	0%
Total Carbohydrate 262.8g	0%
Dietary Fiber 22.2g	0%
Total Sugars 46.5g
Protein 82.0g	0%

Vitamin D 27IU	0%
Calcium 887.7mg	0%
Iron 20.2mg	0%
Potassium 2994.3mg	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: 36.8%

Protein: 15.0%

Carbs: 48.2%