Coconut Free Vegan Bibimbap

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.7

(29)

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Ingredients

4 servings

For the tofu

14 oz firm tofu, pressed and cut into ¾-inch cubes
1 tbsp tamari
1 tbsp sesame oil
1 tsp cornstarch

For the gochujang sauce

3 tbsp gochujang
1 tbsp tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil
1 tsp fresh ginger, grated

For the rice

1 ½ cups short-grain white rice, uncooked
2 ¾ cups water
½ tsp salt

For the vegetables

2 medium carrots, julienned
2 medium zucchini, julienned
4 oz shiitake mushrooms, stems removed and caps thinly sliced
4 cups baby spinach
2 cups bean sprouts
3 tbsp neutral oil, divided (such as avocado or canola oil)
3 cloves garlic, minced
2 tbsp tamari, divided
1 tbsp sesame oil, divided

For serving

2 tsp sesame seeds
3 green onions, thinly sliced
1 tsp toasted sesame oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a large mixing bowl, toss the pressed tofu cubes with 1 tbsp tamari, 1 tbsp sesame oil, and 1 tsp cornstarch until evenly coated. Spread in a single layer on a baking sheet and bake for 25–30 minutes, flipping once halfway through, until the cubes are golden and firm with slightly crisp edges.
2
While the tofu bakes, combine the gochujang, 1 tbsp tamari, rice vinegar, maple syrup, 1 tsp sesame oil, and grated ginger in a small bowl. Whisk until smooth and set aside.

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