Recipe Easy Bibimbap with Tofu
Gluten-free option
Protein-packed
Refined sugar free
Nut-free option
Budget friendly
Easy peasy
Kid-friendly
Comfort food
Lazy dinners
Main meals
Bibimbap is a globally popular Korean dish — and remarkably well-rounded in terms of balanced meals! Brown rice, marinated tofu, greens and veggies make this a super nourishing dinner when you need a good recharge.
You will need
Serves 2
- 1 cup white or brown rice
- 2 tablespoons chilli sauce
Tofu
- 1 tablespoon sesame oil (or sub water)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or coconut sugar
- 2 cloves garlic, crushed
- 300g firm tofu, thinly sliced
Vegetables
- 1 tablespoon sesame oil (or sub water)
- 2 cloves garlic, crushed
- 2 cups baby spinach
- 1 cup bean sprouts
- 1 large carrot, peeled and sliced thinly
- 1 cucumber, sliced thinly
- Salt to taste
Recipe: Rainbow Nourishments
Directions
-
Step 1
Cook the rice according to its packet instructions and set aside.
-
Step 2
To marinate the tofu, mix the sesame oil, soy sauce, sweetener and garlic in a shallow bowl. Add the tofu and toss until all sides are marinated.
-
Step 3
In a large fry pan over high heat, add the tofu without the marinade. Cook the tofu on one side for 2 minutes or until golden brown then flip onto the other side. Add the remaining marinade and allow the tofu to caramelise. Set aside.
-
Step 4
To cook the vegetables, add the sesame oil and garlic to another large fry pan. Saute until the garlic is fragrant. Add the spinach to one side of the pan, the bean sprouts on another side and the carrots on the third side. Saute each of the vegetables until they are slightly softened. Season each of the vegetables with salt.
-
Step 5
Divide the rice into two bowls. Arrange tofu, cooked vegetables and cucumber on top. Serve with your favourite chilli sauce.
Recipe: Rainbow Nourishments
More gluten-free options
Easy Bibimbap with Tofu
Directions
20 mins to prep
20 mins to cook
-
Step 1
Cook the rice according to its packet instructions and set aside.
-
Step 2
To marinate the tofu, mix the sesame oil, soy sauce, sweetener and garlic in a shallow bowl. Add the tofu and toss until all sides are marinated.
-
Step 3
In a large fry pan over high heat, add the tofu without the marinade. Cook the tofu on one side for 2 minutes or until golden brown then flip onto the other side. Add the remaining marinade and allow the tofu to caramelise. Set aside.
-
Step 4
To cook the vegetables, add the sesame oil and garlic to another large fry pan. Saute until the garlic is fragrant. Add the spinach to one side of the pan, the bean sprouts on another side and the carrots on the third side. Saute each of the vegetables until they are slightly softened. Season each of the vegetables with salt.
-
Step 5
Divide the rice into two bowls. Arrange tofu, cooked vegetables and cucumber on top. Serve with your favourite chilli sauce.
You will need
Serves 2
- 1 cup white or brown rice
- 2 tablespoons chilli sauce
Tofu
- 1 tablespoon sesame oil (or sub water)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or coconut sugar
- 2 cloves garlic, crushed
- 300g firm tofu, thinly sliced
Vegetables
- 1 tablespoon sesame oil (or sub water)
- 2 cloves garlic, crushed
- 2 cups baby spinach
- 1 cup bean sprouts
- 1 large carrot, peeled and sliced thinly
- 1 cucumber, sliced thinly
- Salt to taste