Crispy Tofu Bibimbap: Taste the Rainbow!

Enjoy flavorful crispy tofu bibimbap featuring Gochujang, ginger, and garlic for a vibrant and healthy Korean-delicious Korean rice bowl.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Korean

Servings 3

Calories 450 kcal

Ingredients

1 block organic extra firm tofu
1/2 cup low sodium soy sauce or tamari
1-2 tablespoons Gochujang (Korean chili paste)
2 tablespoons toasted sesame oil
1 inch fresh ginger, grated
2 cloves garlic, grated
2 tablespoons extra virgin olive oil
1 cup broccoli
1 cup shiitake mushrooms, sliced or torn
1 bunch curly kale, roughly torn

Instructions

Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
Press the tofu to remove excess water. Slice into 1/4 inch thick pieces and place in a ziplock bag.
In a small bowl, combine soy sauce, Gochujang, sesame oil, grated ginger, and garlic. Add half the sauce to the tofu bag, toss, and let sit 5-10 minutes. Remove tofu from sauce, place in a single layer on the baking sheet. Bake for 10 minutes.
Flip the tofu and bake for another 10-15 minutes until crisp. Meanwhile, toss broccoli and mushrooms with 1 tbsp olive oil and a pinch of salt. Add to the baking sheet with the tofu for the last 10-15 minutes of cooking.
In a separate bowl, massage the torn kale with the remaining 1 tbsp olive oil and a pinch of salt until softened.
To serve, divide cooked grains (rice or quinoa) among bowls. Top with crispy tofu, massaged kale, roasted broccoli and mushrooms. Add optional fried egg, avocado, carrots, and radishes. Drizzle with reserved sauce and sprinkle with sesame seeds.

Notes

- Ensure tofu is well-pressed for maximum crispiness.
- Don't overcrowd the baking sheet for even roasting.
- Adjust Gochujang to your preferred spice level.
- Add a fried egg for extra richness.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.