When I lived in Michigan, we frequented an authentic Korean restaurant we absolutely loved. In fact, we were regulars, and the waitstaff knew our order by heart; bibimbap vegan with tofu, no oil. Since moving to Arizona, we have yet to find a Korean restaurant that serves our dish. So, I decided to make Korean bibimbap vegan at home with cauliflower rice instead of the brown rice typically served in the dish. 

WHAT IS KOREAN BIBIMBAP VEGAN? 

Bibimbap, also known as bi bim bap or bi bim bop, is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. Furthermore, bibimbap is served as a bowl of warm white rice topped with kimchi and gochujang, soy sauce, or doenjang sauce. 

COOKING THE AF TOFU BIBIMBAP

Because bibimbap is served with crispy tofu, I air-fried my tofu, but first I marinated it overnight to let it absorb all the flavors. First, though, you need to prepare the tofu.

Tofu bibimbap, for example, can be marinated up to a week in advance, and it can be cooked ahead of time and reheated quickly. Contrary to popular belief, simply pressing tofu, makes it absorb and take on marinade flavors. Clearly, pressing and marinating can be done in advance, which makes it easy to prepare when it’s time to cook.

The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, for instance, is easy if you follow the directions. Then, I cut the tofu into two equal pieces, then two more, and finally two more. So good on Korean bibimbap vegan style.

AIR-FRYING TOFU IS EASY; JUST REMEMBER, SINGLE LAYER, AND TOSS ONCE WHILE COOKING

ONE-PAN ROASTED VEGETABLES AND KOREAN BIBIMBAP VEGAN DONE…

Choosing the vegetables for your bowl; however, is completely up to you. Actually, I chose vegetables in my refrigerator, which are currently in season. In order to make food prep easier, I chose Japanese eggplant, zucchini, broccoli, and red pepper. Cutting the vegetables in similar sizes, for example, helps to roast them on one pan at one time. 

Once cut to similar sizes, I drizzle some sauce over the vegetables and roast them together. 

As for the kimchi cauliflower rice, I added cilantro and parsley, as well as kimchi, kimchi juice, garlic, and onions to give it a unique flavor.

As far as the glaze is concerned, the level of spice is also up to you for your Korean bibimbap vegan flavor. For instance, we like it hot, so I definitely add more sauce after I prepare the bowls. Do remember, though, taste while you cook, and adjust spice as you go. Remember, you can always add more spice; you can’t take it away. 

Yield: 6 servings

Bibimbap Vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Healthy, tasty, Korean food can be made at home! This bowl is made with kimchi cauliflower rice, vegetables and tofu. Its oil-free and delicious.

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Ingredients

TOFU MARINADE

• 1 14 ounce package extra firm tofu
• 1/4 cup Gochujang Glaze (below)
• 3 Tablespoons water

KIMCHI CAULIFLOWER RICE

• 1 medium head cauliflower
• 1/2 cup parsley
• 1/2 cup cilantro
• 2 cloves garlic
• 1/2 red onion, diced (1/2 cup onion)
• 1/4 cup kimchi, chopped
• 3 Tablespoons kimchi juice (from the jar)

VEGETABLES

• 1 small Japanese eggplant, cut into similar sized chucks as the other vegetables below
• 1 medium green zucchini, cut into chunks similar to eggplant
• 1 head broccoli, cut into florets
• 8 ounces portobello mushrooms, sliced in halves
• 1 red pepper, cut into similar size as mushrooms

FOR THE GOCHUJANG GLAZE

• 1 Tablespoon garlic, finely minced
• 1 Tablespoon fresh ginger, finely minced
• 1/4 cup water
• 2/3 cup brown sugar
• 2/3 cup rice vinegar
• 1/2 cup Chung Jung One brand Spicy Miso Gochujang Sauce

GARNISH

• 4 scallions, sliced
• 1/3 cup crushed peanuts (optional)
• 1 Tablespoon black sesame seeds

Instructions

GOCHUJANG GLAZE

• Combine ingredients and whisk together
• I put glaze in  a squirt bottle

VEGETABLES

• Pre-heat oven to 400 degrees
• Place cut vegetables on a baking sheet lined with a silicone baking mat or parchment paper
• Drizzle with Gochujang glaze
• Bake for 30 minutes
• Remove vegetables from oven and toss together in a bowl; give it another squirt of glaze

KIMCHI CAULIFLOWER RICE

• Cut cauliflower into small florets
• Using the large blade, in your food processor, pulse until you cauliflower is the size of rice
• In a large skillet or wok, add red onion and garlic and cook until translucent
• Add kimchi and kimchi juice
• Add cauliflower and cook until brown and cooked through about 8 minutes
• Add cilantro and parley, stir

TOFU

• Press and cut tofu according to these directions The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
• Marinate for at least an hour (preferred over night)
• Lay tofu in a single layer in the bottom of the air-fryer
• Turn air-fryer on 375 degrees
• Cook for 20 minutes; at 10 minutes, shake tofu around and continue cooking.

SERVE

• In shallow bowls, add kimchi cauliflower rice in the bottom of the bowls
• Add mixed vegetables
• Add tofu
• Garnish as desired
• Serve with sauce on the side for those who want more sauce

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 441 Total Fat 11g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 8g Cholesterol 15mg Sodium 1114mg Carbohydrates 72g Net Carbohydrates 0g Fiber 11g Sugar 49g Sugar Alcohols 0g Protein 21g

Nutrition information isn’t always accurate.