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.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂