Vegan Bibimbap Chicken
Discover a harmonious blend of bold Korean flavors with our Vegan Bibimbap Chicken recipe, a mouthwatering plant-based twist on the traditional bibimbap dish. Featuring golden, pan-seared tofu strips marinated in a tantalizing mix of soy sauce, sesame oil, maple syrup, and fiery gochujang, this recipe delivers all the savory, spicy depth you crave. A vibrant bed of fresh, stir-fried vegetables—including tender zucchini, julienned carrots, shiitake mushrooms, and crunchy bean sprouts—rests atop fluffy white rice, creating a nourishing and colorful bowl. Garnished with sesame seeds, green onions, and crispy seaweed sheets, this vegan bibimbap is as visually stunning as it is delicious. Perfect for weeknight dinners or meal prep, it’s a quick and satisfying way to enjoy Korean cuisine without compromising on flavor or dietary preferences.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Rice vinegar
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Maple syrup
- 2 cloves Fresh garlic
- 1 tablespoon Gojujang (Korean red chili paste)
- 4 cups Cooked white rice
- 1 large Carrot
- 1 medium Zucchini
- 100 grams Spinach
- 150 grams Shiitake mushrooms
- 100 grams Bean sprouts
- 2 tablespoons Sesame seeds
- 2 pieces Green onions
- 2 small Seaweed sheets
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Neutral oil
Instructions
Start by preparing the tofu 'chicken'. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized strips.
In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of maple syrup, and 1 tablespoon of gochujang. Add minced garlic cloves to the marinade.
Marinate the tofu strips in this mixture for at least 10 minutes while you prepare the other ingredients.
Cook the tofu in a non-stick pan over medium heat for roughly 8-10 minutes or until golden brown on all sides and slightly crispy.
Prepare the vegetables. Peel and julienne the carrot, slice the zucchini into thin rounds, and thinly slice the shiitake mushrooms.
In a separate pan, heat 1 tablespoon of neutral oil and stir-fry the carrots for 3-4 minutes. Add a pinch of salt and set aside.
Stir-fry the zucchini and mushrooms in the same pan for 3-4 minutes until tender. Season with a pinch of salt and black pepper. Set aside.
Briefly blanch the spinach in boiling water for 1 minute. Drain and rinse under cold water. Squeeze out excess moisture and season with a pinch of salt.
Heat a teaspoon of oil in a pan and quickly sauté the bean sprouts for about 2 minutes. Season lightly with salt.
In a large serving bowl, arrange a bed of cooked rice. Neatly arrange the tofu, carrot, zucchini, mushrooms, spinach, and bean sprouts on top.
Garnish with green onions, sesame seeds, and ripped seaweed sheets.
Serve immediately with extra gochujang on the side for those who prefer a spicier kick.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 46.5 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 888 mg | 68% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
