Tofu Bibimbap

Main Meal

A spicy Korean rice bowl topped with tofu and colourful vegetables.

Easy
1 hour
Ingredients List for people
Units:
Instructions
  1. Pickle the radish: Combine equal parts hot water and vinegar with a teaspoon of salt and sugar. Add the sliced radish and vinegar mix to a sterilized jar. Put aside.* 
  2. Preheat oven to 200 C / 390 F 
  3. Mix gochujang paste, water, ginger and soy sauce
  4. Coat tofu in the gochujang mix and place on baking sheet with parchment paper. Set the rest of the mix aside for later. 
  5. Bake coated tofu for 20 minutes
  6. Cook the rice 
  7. While you're waiting, cut zucchini, carrot and cucumber into matchsticks
  8. Grill or dry fry zucchini and carrot until soft
  9. Dry fry mushrooms in soy sauce/tamari with garlic.
  10. Boil green beans(You could use any veg you have lying about!) 
  11. Wilt spinach ( I used the microwave to do this) 
  12. Add rice to bowl and arrange the vegetables on top including the pickled radish.
  13. Add the tofu on top.
  14. Drizzle with sesame oil and sesame seeds. Add the spicy sauce.
  15. You can also use a chilli sauce like sriracha

*Make pickled radish the day before for optimum taste

The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. This is a great way of using up leftover vegetables, just use what's in your fridge already. Traditionally, the different colours are symbolic and it is usual to have five or so different colours. 

The key ingredient is Gochujang (red chili paste) is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. You can find it at Asian supermarkets or in your usual supermarket for example in Sainsbury's or Waitrose in the UK. If you can't find it, there are various recipes to make it online. 

Other options: broccoli, pepper, edamame beans, spring onions, bean sprouts, avocado, & kimchi

 

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1 Comment(s)
Caroline McGrevey
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  • Hmm. I made this and wasn't too sure as even though I've had tofu before, it just didn't look or feel that appetising. There was a huge amount of prep for this dish and it really hit hard with my fatigue as well as cognitive abilities with all the cutting etc. Smelled amazing but I really didn't like the tofu and the rest of the dish didn't taste like it looked or smelled in my opinion. Not sure if it was the texture of the rice with the sesame oil? 2nd portion I had for lunch the next day and took the tofu out and kept that cold. Did taste a lot better but still had the texture/taste thing with the rest. Would make again but would tweak the recipe.