Vegetarian Bibimbap
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
518 kcal
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Course
Main Course
Vegetarian Bibimbap
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The BEST vegetarian bibimbap recipe (Korean mixed rice) with crispy tofu and quinoa is easy, flavorful, and completely customizable.
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Ingredients
- 1 recipe Crispy Tofu
- 3 tablespoons low sodium soy sauce divided (use gluten free if desired)
- 2 tablespoons honey divided
- 3 tablespoons sesame oil divided
- 6 cups kale chopped; or other greens of your choice
- 1 cup bean sprouts heaping
- 3 teaspoons minced garlic (about 4 cloves, divided)
- 1 tablespoon extra virgin olive oil divided
- 4 green onions thinly sliced (white and green parts divided)
- 4 ounces Shiitake mushrooms sliced thin
- 3 carrots cut into matchsticks
- 4 eggs
- 2 cups cooked quinoa (about 2/3 cup dry)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons gochujang* Korean chili pepper paste
Instructions
- Prepare the Crispy Tofu as directed in the recipe. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with cooked tofu and set aside.
- Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.
- Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside.
- Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms. Sautee for 4 minutes, until the mushrooms are tender. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.
- In the same skillet, heat the remaining teaspoon of olive oil. Add carrots, the remaining 2 teaspoons sesame oil, and the remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.
- Just before serving, heat a lightly oiled skillet over medium heat. Fry the eggs sunny side up.
- In a small bowl, stir together the chili pepper paste and the remaining tablespoon of honey.
- To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.
Notes
- *Gochujang is available in many grocery stores and at Asian specialty food stores. It will give you the most authentic and appropriate spice, but If you substitute sriracha in a pinch, I won't tell.
- TO STORE: This dish is best enjoyed the day it is made. However, leftover bibimbap veggies and tofu may be stored for up to two days in the fridge.
- TO REHEAT: Warm veggies and tofu in a wok over medium heat until heated through. Serve with a freshly fried egg, if desired. Alternatively, you may warm in the microwave. Note that the veggies and tofu will lose some of their crunch when reheated.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
518kcal
(26%)
Carbohydrates
54g
(18%)
Protein
25g
(50%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
164mg
(55%)
Potassium
1269mg
(36%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
18075IU
(362%)
Vitamin C
132mg
(147%)
Calcium
298mg
(30%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 518kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Potassium | 1269mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 18075IU | 362% |
| Vitamin C | 132mg | 147% |
| Calcium | 298mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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