Tofu & Avocado Korean Bibimbap

I love Korean bibimbap. I became inspired to cook it at home after having a delicious vegetarian bibimbap at my favorite New York vegetarian Korean restaurant, Hangawi. My husband who is the furthest away of a vegetarian that one can be loves the home cooked dish too! We love it so much that this is currently my most frequently cooked meal at home when I have sufficient time to spend in the kitchen.

What’s great about this dish is that you can cater it to your liking with the vegetables that you want to use and how much of each vegetable (hence, I only provide rough measurements of certain ingredients)

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(Recipe adapted from AllRecipes)

2 servings

  • 2 tablespoons and 2 teaspoons tamari
  • 2 tablespoons and 2 teaspoons xylitol (or erythritol)
  • 2 tablespoons and 2 teaspoons brown sugar
  • 1.5 tablespoon minced garlic
  • 1 handful chopped green onion (optional)
  • Sprinkles of toasted sesame seeds
  • 1/2 package of firm tofu
  • Brown rice
  • 2 cups and 3 tablespoons water
  • 2 handfuls your choice of mushrooms
  • 4 handfuls of spinach
  • 1/2 cucumber, small sliced pieces
  • 2 handfuls shredded carrots
  • 1 avocado, halved and then cubed
  • Sesame oil
  • 2 handfuls bean sprouts
  • 2 eggs
  • 2 sheets nori, crumbled
  • Kochujang sauce
  1. Make the marinade for the tofu. Combine the tamari, xylitol, brown sugar, garlic, green onions in a large bowl; add the cut tofu to the marinade and mix.
  2. Cook the rice
  3. Combine cucumber and carrots in a  bowl, and season with sea salt and pepper.
  4. Preheat wok over medium-high heat with a small amount of sesame oil. Add spinach until it is just wilted. Remove and set aside.
  5. Use the wok with small amount of sesame oil and cook the carrots and cucumbers until softened. Remove and set aside.
  6. Repeat cooking with the wok with small amount of sesame oil with the bean sprouts and mushrooms separately. Remove and set aside.
  7. Add the tofu and marinade to the wok and cook for a few minutes.
  8. Season sliced avocado with sea salt.
  9. Prepare the bowls by adding rice. Arrange the avocado, cucumbers and carrots, bean sprouts, spinach, mushroom, and tofu mixture over each section of the bowl over the rice.
  10. Cook 1 egg at a time for each bowl in an over easy style, then place it in the middle of the bowl.
  11. Top the bowl with nori and sesame seeds. Serve with Kochujang sauce as a condiment.
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