Tree Nut Free Classic Tofu Bibimbap

Total time1 hr 10 min

Prep time30 min

Cook time40 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice, rinsed
2 ½ cups water

For the gochujang sauce

3 tbsp gochujang
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Sempio Gochujang Hot Pepper Paste Seoul Gochujang Korean Chili Pepper Paste, Vegan Seoul Gochujang Fermented Korean Chili Pepper Paste, Vegan
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1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1 tsp toasted sesame seeds

For the tofu

1 block (14 oz) firm tofu, pressed and cut into ½-inch cubes
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the vegetables

2 medium carrots, julienned or cut into thin matchsticks
2 medium zucchini, julienned or cut into thin matchsticks
4 oz fresh shiitake mushrooms, stems removed and caps thinly sliced
4 oz fresh spinach
4 tbsp neutral oil, divided
3 cloves garlic, minced
3 tbsp soy sauce, divided
2 tsp sesame oil, divided

For the eggs

4 large eggs
1 tbsp neutral oil
salt and pepper, to taste

For serving

2 tsp toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Combine the rinsed rice and 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, rice vinegar, sugar, and 1 tsp toasted sesame seeds in a small bowl until smooth. Set aside.

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