In college, I lived in a South Korean themed suite, where my friends shared their love of K-pop, K-dramas, and Korean food, like bibimbap.
We made bibimbap for a school event, so this dish always makes me feel nostalgic. This isn’t the exact same version that I made in school, but it is full of flavor and fresh vegetables.
14 oz firm tofu, drained and cut into cubes
1 1/2 Tbsp tamari or soy sauce
2 tsp gochujang (Korean chili paste)
4 cups spinach, chopped
2 cups mushrooms, sliced
2 carrots, shredded
2 cups edamame or lima beans (frozen and dethawed)
1 cucumber, sliced into half moons
4-6 green onions, sliced
sesame seeds (for garnish)
4 cups cooked brown rice
4 Tbsp gochujang
4 tsp rice vinegar
2 Tbsp tamari or soy sauce
2 Tbsp maple syrup
2 small garlic cloves, minced or 1 tsp garlic powder
Active Time: 10 minutes
Baking Time: 36 minutes
- In an airtight container, combine the tofu cubes with the tamari and gochujang. Cover the container and shake until the tofu is covered with the tamari and gochujang. Let the tofu marinate for 30 minutes.
- While the tofu is marinating, whisk all the sauce ingredients together until well combined. You can also put ingredients in a mason jar and shake it until combined. Set aside until ready to serve.
- Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Once the tofu has finished marinating, place the tofu cubes on the baking sheet and bake for 30 minutes, flipping once at the 15 minute mark.
- Prepare all the vegetables and the rice while the tofu is baking. Steam the mushrooms and spinach in a steaming apparatus or microwave in a bowl for about 2-3 minutes.
- When the tofu is ready, place the rice, veggies, and tofu in serving bowls, pour on some sauce, and top with green onions and sesame seeds.