This Bibimbap-style Korean tofu veggie bowl, or a mixing of various ingredients with rice, is a melody of flavors, textures and colors. The components of this dish can be made ahead of time and simply assembled when ready to eat. The finishing touch is a rich, fried egg added right before serving. For my family, this is a fun recipe to serve up “buffet-style” so everyone can prepare their own bowl just how they like it.
Korean Tofu Veggie Bowl
Print recipe- 4 Servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 501
Nutrition
Serving Size
1 serving
Servings
4
Calories
501
Carbohydrates
68g
Total Fat
15g
Protein
29g
Sodium
713mg
Fiber
7.5g
Ingredients
- 1 ½ cups brown rice
- 1 block extra firm tofu
- 6 cups spinach
- 1 cups mushrooms, sliced
- 1 ¼ cups bean spouts
- 1 large cucumber, sliced thinly into rounds (about 1 cup)
- 2 tsp sesame seeds
- 1 ⅓ cups carrot, grated
- 5 tbsp low-sodium soy sauce
- 3 tsp garlic paste
- 3 tsp sesame oil
- 2 ½ tbsp seasoned rice wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 3 green onions, chopped
- 4 large eggs
Directions
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Step 1
In a rice cooker or small pan, cook brown rice according to package instructions. Set aside.
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Step 2
Preheat oven to 350 degrees (for baked tofu).
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Step 3
Slice tofu block into ¾-inch by ¾ inch strips the length of the block. Stir together 3 tablespoons of soy sauce and 3 tsp garlic paste. Using a basting brush, spread soy-garlic sauce over tofu strip.
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Step 4
Place a sheet of parchment paper on a baking sheet. Place marinated tofu strips on baking sheet and bake for about 20 minutes, until golden brown. Remove tofu from the oven and set aside.
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Step 5
Add 1 teaspoon sesame oil to a large sauté pan. Once hot, add spinach to the pan and cook on medium to medium-high heat until spinach is completely wilted and cooked through. Set cooked spinach aside and sprinkle with 1 teaspoon sesame seeds.
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Step 6
In a small bowl, stir together sliced mushrooms, 2 tablespoons soy sauce and 1 tablespoon seasoned rice wine vinegar. Set aside.
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Step 7
In another small bowl, stir together bean sprouts, 2 teaspoons sesame oil and 1 tablespoon seasoned rice wine vinegar. Set aside.
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Step 8
In another small bowl, combine cucumber slices, ½ teaspoon salt, 1 teaspoon sugar, ½ tablespoon seasoned rice wine vinegar and 1 teaspoon sesame seeds. Set aside.
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Step 9
Arrange veggie tofu bowls, each with about ¾ cup of cooked rice, and equal portions of tofu, shredded carrot, cooked spinach, mushrooms, bean sprouts, and sesame cucumbers.
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Step 10
Cook eggs, one at a time, over easy. Place one egg on top of each prepared bowl. Garnish with sliced green onions.
