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Korean Crispy Tofu Bibimbap with Gochujang Sauce and Sesame
Crispy pan-fried tofu over short-grain rice, stir-fried vegetables, blanched spinach, gochujang, and sesame for bibimbap assembly.
- 300 g firm tofu
- 150 g short-grain rice
- 100 g carrot
- 150 g courgette
- 150 g shiitake mushrooms
- 100 g fresh spinach
- 30 g gochujang paste
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 3 whole garlic clove
- 15 g sesame seeds
- 40 ml vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package directions. Set aside.
- Step 2
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes. Toss with 1 tablespoon soy sauce and 1 minced garlic clove.
- Step 3
Heat 20ml vegetable oil in a large frying pan over high heat. Pan-fry tofu cubes for 8 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate.
- Step 4
In the same pan, add julienned carrot and courgette. Stir-fry for 3 minutes. Transfer to a plate.
- Step 5
Slice shiitake mushrooms and stir-fry in the pan for 3 minutes with 1 minced garlic clove. Season with remaining soy sauce. Transfer to a plate.
- Step 6
Blanch spinach in boiling salted water for 1 minute. Drain, squeeze dry and toss with 1 teaspoon sesame oil and 1 minced garlic clove.
- Step 7
Make gochujang sauce: whisk gochujang with 2 tablespoons sesame oil, 1 tablespoon water and 1 minced garlic clove.
- Step 8
Divide rice between two bowls. Arrange tofu, carrot, courgette, mushrooms and spinach in sections on top of rice.
- Step 9
Drizzle gochujang sauce over each bowl. Sprinkle with sesame seeds and serve immediately.
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