Tofu Bibimbap with Zucchini and Carrot
$0.00 Cooking Fee
Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Press the tofu for 15–20 minutes to remove excess water, then cut into cubes.
- Add the tofu cubes to a bowl and gently toss with 3/4 of the coconut aminos and the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
- Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
- Meanwhile, cook the rice according to package directions.
Prepare the vegetables
- In a large skillet or wok, heat 2 tsp oil over medium-high heat. Sauté vegetables one at a time, seasoning each with a pinch of salt.
- Start with mushrooms, zucchini, carrot, and spinach (just until wilted). Set each cooked veggie aside in separate bowls to preserve colors and textures.
Gochujang Sauce
- In a small bowl, whisk together the sauce ingredients until smooth and pourable.
Serve
- Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.
Cook Times
Ingredients
Ingredients
- 1.5 cup Jasmine rice cooked according to package directions
- 24 ounce medium firm tofu extra-firm, pressed, and cubed
- 2 tablespoon coconut aminos divided
- 1 teaspoon sesame oil
- 1 tablespoon arrowroot powder enough to lightly coat
- 1 clove garlic minced
- 1 tablespoon sesame seeds
Vegetables
- 2 each zucchini julienned
- 5 ounce baby spinach or kale
- 2 each large carrot julienned or shredded
- 8 ounce fresh shiitake or cremini mushroom or white, stems removed if using shiitake, and sliced
- 1 tablespoon sesame oil
- Kosher salt to taste
Gochujang Sauce
- 3 tablespoon Gochujang paste (Korean chili pepper paste)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoon sesame oil
- 1 tablespoon water 1–2 tbsp water, to thin as needed
Optional Toppings
- egg Fried or poached egg (omit for vegan)
- avocado sliced
- nori sheet strips
- vegan kimchi
- toasted sesame seeds
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 566kcal | Carbohydrates: 81g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 869mg | Potassium: 827mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8614IU | Vitamin C: 30mg | Calcium: 321mg | Iron: 5mg | Phosphorus: 223mg
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You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
