Vegan Tofu Bibimbap

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• bulgogi sauce
  8 oz
• cooking oil
• cucumber
  2 unit
• garlic
  2 clove
• gochujang sauce
  1 oz
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• paper towels
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  3.333 tbsp
• salt
  ½ tsp
• scallions
  4 unit
• sesame oil
  2 tbsp
• sesame seeds
  2 tbsp
• sugar
  2 tsp
• tofu
  2 unit

🍳 Cookware

• large bowl
• small pot
• medium bowl
• large pan
• medium bowl
• fork

1. 

   1

   Wash and dry produce. Trim and halve cucumber lengthwise; thinly slice into half-moons. Trim scallions , then cut crosswise into ½-inch pieces. Peel and mince or grate garlic . Open and drain tofu ; press out excess water with paper towels . Crumble tofu into pea-size pieces over a large bowl .

   cucumber: 2 unit, scallions: 4 unit, garlic: 2 clove, tofu: 2 unit, paper towels
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and salt (1 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. Place cucumber in a medium bowl ; season generously with salt and toss to coat. Let stand for ⏱️ 5 minutes ; rinse thoroughly. Drain cucumber and return to bowl.

   jasmine rice: 1.5 c, salt: ½ tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallions and cook, stirring, until lightly charred, ⏱️ 3 minutes to ⏱️ 5 minutes . Add red cabbage and carrot mix ; cook, stirring occasionally, until slightly softened and lightly browned, ⏱️ 1 minutes to ⏱️ 2 minutes more. Remove pan from heat. Transfer veggies to a second medium bowl ; toss with half the sesame oil . Season with salt and black pepper to taste.

   cooking oil, red cabbage and carrot mix: 8 oz, sesame oil: 2 tbsp, black pepper
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add tofu; season with ½ tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until golden brown, ⏱️ 3 minutes to ⏱️ 5 minutes . Add bulgogi sauce , hoisin sauce , and ½ cup water (1 cup for 4). Simmer, stirring occasionally, until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes .

   bulgogi sauce: 8 oz, hoisin sauce: 4 tbsp
5. 

   5

   While tofu cooks, to bowl with cucumber, add garlic, gochujang sauce , half the rice wine vinegar (we sent more), remaining sesame oil, sugar (use 1 tsp for 2 servings; 2 tsp for 4 servings), and Korean chili flakes to taste. Toss to combine.

   gochujang sauce: 1 oz, rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, Korean chili flakes: 2 tsp
6. 

   6

   Fluff rice with a fork . Divide rice between bowls; top with tofu, gochujang pickles, and stir-fried veggies in separate sections. Garnish with sesame seeds and serve.

   sesame seeds: 2 tbsp