Bean

Tofu Bibimbap

by:
July 11, 2020
Photo by Elina
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • For the Mixed Vegetable Namul
  • 250 grams Bean Sprouts
  • 1 bunch Baby Spinach
  • 1 Medium carrot
  • 2 Garlic cloves
  • 2 pinches Salt
  • 1 tablespoon Toasted Sesame Oil
  • For the Sauce and Everything Else
  • 1 tablespoon Gochujang paste
  • 2 tablespoons Soy sauce
  • 2 tablespoons Water
  • 1 tablespoon Sugar
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon White sesame seeds
  • 1 pound Extra firm tofu
  • 2 tablespoons Canola oil
  • Cooked rice, to serve
In This Recipe
Directions
  1. Julienne the carrot, blanch the vegetables for the namul in lightly salted water (just a few seconds is enough for the spinach and bean sprouts. Drain in a colander and let it cool
  2. While the vegetables are cooling, mix together all the sauce ingredients (from gochujang paste to white sesame seeds) and let it rest in the fridge
  3. Pat the tofu dry, slice into 12 squares, and heat the canola oil in a frying pan. Fry the tofu until golden on both sides (about 7 minutes per side), season with salt and pepper to taste
  4. When the vegetables have cooled, squeeze excess water out of the bean sprouts and spinach. In a bowl, mix together the drained vegetables, sesame oil, grated or pressed garlic, and salt
  5. Split the vegetable namul and tofu slices among four bowls with cooked rice, pour over the sauce

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