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Vegan Korean Bibimbap with Tofu
Vegan Korean Bibimbap with Tofu

Vegan Korean Bibimbap with Tofu
A vibrant and nutritious Korean rice dish topped with seasoned vegetables and tofu.
Vegan Korean Bibimbap with Tofu

Provides a balanced mix of carbohydrates, protein, and healthy fats to support energy levels during cycle training.

Ingredients:
1
Servings
  • 200
    g
     brown rice
  • 150
    g
     tofu
  • 100
    g
     spinach
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     bean sprouts
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 1
    tbsp
     gochujang
  • 1
    tbsp
     sesame seeds
Preparation Time: 45 minutes
Vegan Korean Bibimbap with Tofu
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Slice the tofu into cubes and pan-fry until golden brown.
  3. Blanch the spinach in boiling water for 1 minute, then drain.
  4. Julienne the carrot and zucchini.
  5. Stir-fry the carrot and zucchini in a pan with a little sesame oil until tender.
  6. Sauté the bean sprouts with minced garlic for a few minutes.
  7. In a bowl, mix soy sauce, sesame oil, and gochujang to make the sauce.
  8. Assemble the bibimbap by placing rice in a bowl, arranging tofu and vegetables on top.
  9. Drizzle with the sauce and sprinkle sesame seeds over the top.
Nutrition Per Serving 803 g Per 100g
Energy 800 kcal 100 kcal
Protein 28 g 3.5 g
Fibre 12 g 1.5 g
Salt 3 g 0.4 g
Sugar 8 g 1.0 g
Carbohydrates 110 g 13.7 g
Fat 28 g 3.5 g
  • 200
    g
     brown rice
  • 150
    g
     tofu
  • 100
    g
     spinach
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     bean sprouts
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 1
    tbsp
     gochujang
  • 1
    tbsp
     sesame seeds
1
Servings
0

Cook the brown rice according to package instructions.

Slice the tofu into cubes and pan-fry until golden brown.

Blanch the spinach in boiling water for 1 minute, then drain.

Julienne the carrot and zucchini.

Stir-fry the carrot and zucchini in a pan with a little sesame oil until tender.

Sauté the bean sprouts with minced garlic for a few minutes.

In a bowl, mix soy sauce, sesame oil, and gochujang to make the sauce.

Assemble the bibimbap by placing rice in a bowl, arranging tofu and vegetables on top.

Drizzle with the sauce and sprinkle sesame seeds over the top.

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