Tofu Bibimbap with Zucchini and Carrot

Serving Size: 4

This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

Recipe by: Korean Bapsang

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50

Recipe Serving Size4

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 Spatula

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

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.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition