Vegetable Bibimbap
This dish will make your heart go bi-bim-bap! Did you know that "bibim" means mixing and "bap" means rice in Korean? This vegetarian bibimbap includes spinach, mushrooms, carrots, red cabbage, baby corn, tofu and jalapeños over a bed of rice. It is served with soy sauce, gochujang, kimchi, and fresh cucumbers. Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
Ingredients
- 3 cups spinach, coarsely chopped
- 2 cups mushrooms, sliced
- 2 cups carrots, shredded
- 2 cups red cabbage, shredded
- 2 cups baby corn, coarsely chopped
- 1 14 oz. block of tofu
- 2 Tbsp toasted sesame oil
- 2 cloves garlic (optional)
- Cooked white or brown jasmine rice to serve
- Soy sauce, gochujang sauce*, kimchi, and sliced cucumbers to serve
- *Highly recommend Mother-In-Law’s Gochujang Fermented Chili Paste
- Scallions, sliced jalapeños, toasted sesame seeds to garnish (optional)
For Tofu Marinade
- 2 Tbsp tahini
- 2 Tbsp fresh ginger, very finely grated
- 4 Tbsp water
Miso Glaze for Spinach and Mushroom
- 4 Tbsp tamari sauce (may be substituted with soy sauce)
- 2 Tbsp fresh ginger, grated
- 1 Tbsp white miso paste
- 1-2 tsp Sambal Oelek chili or chili-garlic paste (per desired spice level)
Korean BBQ Sauce for Carrots and Red Cabbage
- ½ cup tamari sauce (may be substituted with soy sauce)
- ¼ cup brown sugar
- 1 ½ tsp rice vinegar
- 1 ½ tsp Sambal Oelek chili or chili-garlic paste
- 1 ½ tsp cornstarch
- 1 ½ tsp water
- ½ tsp fresh ginger, grated
- ½ tsp toasted sesame oil
- ¼ tsp ground black pepper
Instructions
Tofu Preparation
- Drain and cube tofu. (Highly recommend using the Yarkor Tofu Press for this. Check out “Priyanka’s Favorite Things” for review and product details.)
- Wisk together tahini, ginger, and water. Pour over cubed tofu and gently mix until all surfaces of tofu are well coated. Marinade for at least 30 minutes (overnight preferred).
- Preheat oven to 400oF. Line a baking sheet with parchment paper. Place marinated tofu onto baking sheet, ensuring cubes do not touch each other. Bake at 400oF for 25 – 30 minutes or until golden brown.
Spinach and Mushroom Preparation
- Wisk together tamari, miso, ginger, and chili paste. Set aside.
- Heat 1 Tbsp. sesame oil in wok on medium heat. Add garlic (optional). Add spinach and sauté for 1-2 minutes or until limp (do not overcook!). Add half of the tamari mixture, stir, and remove from heat.
- Heat 1 Tbsp. sesame oil in wok on medium heat. Add garlic (optional). Add mushroom and sauté for 2-3 minutes. Add the other half of the tamari mixture, stir, and remove from heat.
Carrots and Red Cabbage Preparation
- Mix water and cornstarch in a small mixing bowl. Set aside.
- Stir together tamari, brown sugar, rice vinegar, chili paste, ginger, sesame oil, and black pepper in a saucepan and bring to a boil. Add water and cornstarch mixture. Cook for 3 – 5 minutes, stirring frequently, until Korean BBQ sauce thickens.
- Heat wok on medium heat. Add carrots and blanch for 2-3 minutes. Add some Korean BBQ sauce mixture, stir, and remove from heat.
- Heat wok on medium heat. Add red cabbage and blanch for ~1 minute (do not overcook as red cabbage loses its color very quickly). Add some Korean BBQ sauce mixture, stir, and remove from heat.
Assembly
- Lay a bed of rice within an individual serving dish such as a Korean hot stone bowl or broad rice bowl. Place spinach, mushrooms, carrots, red cabbage, baby corn, and tofu as shown in photo. Garish with scallions, jalapeños, and toasted sesame (optional).
- Serve with the following sauces / toppings on the side: soy sauce, gochujang sauce, kimchi, and sliced cucumbers.