Vegan Bibimbap Bowl with Korean Tofu Crumble & Pickled Vegetables
If you haven’t yet tried bibimbap, you’re missing out! Bibimbap, a Korean dish, means mixed ingredients (“bibim”) and rice (“bap”). Here, I’ve created a vegan version using a Korean-marinated tofu crumble and crispy rice. These ingredients are complemented by quick-pickled vegetables, roasted sweet potatoes and sautéed shiitake mushrooms. This vegan dish offers up a ton of flavor. It’s sweet, salty, spicy and a bit tangy with a ton of umami! It’s also a great dish to serve a crowd, offering up great aesthetics and the flexibility for each diner to build their own bowl.
Ingredients
Quick-Pickled Vegetables
- 1 cucumber
washed and thinly sliced
- 1 carrot washed and peeled into thin slivers
- 2-3 red radishes
washed and sliced thin
- 1 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp salt
Sweet Potatoes
- 2 large sweet potatoes washed and sliced
- 1 tbsp high temp oil I use grapeseed oil
- salt & pepper generously season
Korean Tofu Crumbles
- 2 10 oz pkgs extra firm tofu drained and crumbled
- 1/2 cup tamari
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 2 cloves garlic crushed
- 1 scant tbsp fresh ginger minced
- 1/2 tsp black pepper
- 1 tsp Gochujang sauce
- 2 scallions washed and sliced very thin (green & white parts)
Sauteed Shiitake Mushrooms
- 1/3 cup water
- ~20 shiitake mushrooms washed, destemmed and sliced
- 1 tbsp toasted sesame oil
Crispy Rice
- 2 cups Lotus Foods' Organic Brown Jasmine Rice prepared in accordance with package directions
- 1 tbsp toasted sesame oil
Instructions
Quick-Pickled Vegetables
- In a small saucepan, combine the apple cider vinegar, maple syrup and salt. Bring to a boil until salt has dissolved. Pour over the cucumbers, carrots and radishes and allow to rest for 1 hour.
Roasted Sweet Potatoes
- Preheat your oven to 450. Spread the sweet potatoes on a baking sheet. Toss with 1 T. oil (I like grapeseed oil) and season with salt and pepper. Roast for 20-25 minutes until crispy, stirring halfway through.
Korean Tofu Crumbles
- Drain the tofu and shred into crumbles using two forks. Press the shredded tofu in a clean tea towel to reduce moisture.
- Prepare the marinade by combining the tamari, maple syrup, sesame oil, garlic, ginger, black pepper and gochujang. Heat a large skillet and toast the tofu for 1-2 minutes.
- Heat a large skillet and toast the tofu for 1-2 minutes. Add the marinade and sauté (with limited stirring to encourage crisping for 6-8 minutes).
Sauteed Shiitake Mushrooms
- Simmer the sliced mushrooms in a skillet with water until soft.
- Remove mushrooms; set aside. Drain and wipe out pan.
- Heat the pan, add sesame oil and sauté until crisp. About 3 mins.
Crispy Rice
- Heat sesame oil in a skillet. Add rice and pack it into skillet. Allow to crisp for 5-7 minutes. Do not stir.
Bibimbap Bowls
- In a large, shallow bowl add rice and top with sweet potatoes, tofu crumble, pickled vegetables and shiitake mushrooms.
- Sprinkle with scallion greens and season with gochujang sauce.
- Mix thoroughly before eating.
Tried this recipe?Let us know how it was!