Skillet Bibimbap (Vegan)
You can make vegan bibimbap that tastes as good as a traditional one made with beef. I use an iron skillet instead of a stone bowl to make the bottom of the rice crispy. You can add any vegetables you like to make it even healthier!
Equipment
- Skillet (5-6 inches) Per person
- 1 Frying pan
Ingredients
For the Minced Tofu
- 300 g Firm Tofu If you use extra firm tofu, use 250g of tofu
- 2 tbsp Soy sauce
- 2 tbsp Sugar
- 1 tbsp Sake or white wine
- ¼ tsp Ginger powder optional
- some Oil for frying
For the Vegetables
- 60-80 g Carrot shredded or
- 100 g Bean Sprouts
- 100-130 g Spinach cut into about 3 cm
- ¼ tsp Salt
- ½ tsp Sesame Oil
- 150-200 g Steamed Rice
- some Oil
For the Garnish
- 1 tsp Gochujang per person
- some Sesame
- some Sriracha Sauce
Instructions
For the Minced Tofu
- To prepare the tofu, wrap it with a clean tea towel or a piece of kitchen towel and place it on a tray or a plate. Put something heavy such as a saucepan and weigh it down more with cans or jars. Leave it for about 1 hour to press the excess water out as much as possible.If you use extra firm tofu, you might not have to do it at all. It depends on the tofu you are using.
- Put a frying pan over medium-high heat and pour some oil. Add your pressed tofu and crumble it with a spatula or a wooden spoon until it resembles minced meat. Stir in soy sauce, sugar, and ginger powder (optional) to the tofu and continue cooking until all liquid has been absorbed and looks a bit dry.
For the Vegetables
- Method 1 (Frying pan)Put the same frying pan that you used for the tofu on the stove, and put all vegetables into the pan. Put a lid on and turn on the heat to medium. Cook them for about 5 mins or until the vegetables become wilted.
- Method 2 (Microwave)Put all vegetables into a large bowl and cover it with cling film or a microwavable lid. Microwave the bowl for about 2-3 mins depending on the microwave you use.
- Once your vegetables have cooked, soak excess water with a kitchen towel if needed. Sometimes a lot of water is released after steaming vegetables. Sprinkle salt and sesame oil on them and stir to taste.
To Assemble
- Heat a skillet per person on medium-high and add steamed rice. Put vegetables on top of the rice and minced tofu on top of the vegetables. Finally, put 1 tsp of gochujang on top of the tofu and sprinkle some sesame. Enjoy it!
Notes
- Other vegetable options are leek, onion, bell pepper, cabbage, and mushrooms.
- If you want your bibimbap less spicy, mix some sugar with gochujang, or use less spicy gochujang for your bibimbap.
- If your bibimbap tastes bland, feel free to pour some soy sauce.