Vegan Tofu Bibimbap

🥘 Ingredients

• black pepper
  pinch
• bulgogi sauce
  3 tbsp
• cooking oil
  2 tbsp
• cucumber
  1 unit
• garlic
  2 cloves
• gochujang sauce
  2 tbsp
• hoisin sauce
  1 tbsp
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• red cabbage and carrot mix
  1 bag
• rice wine vinegar
  2 tbsp
• salt
  ½ tsp
• scallions
  2 unit
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• sugar
  1 tsp
• tofu
  14 oz
• water
  1¼ cup, ½ cup

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve and thinly slice cucumber into half-moons. Trim and slice scallions into ½-inch pieces. Peel and mince garlic . Drain and press tofu with paper towels, then crumble into pea-size pieces over a large bowl .

   cucumber: 1 unit, scallions: 2 unit, garlic: 2 cloves, tofu: 14 oz
2. 

   2

   In a small pot , combine jasmine rice , water , and salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready. Place cucumber in a medium bowl ; season generously with salt and toss to coat. Let stand for ⏱️ 5 minutes ; rinse thoroughly and drain.

   jasmine rice: 1 c, water: 1¼ cup, 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 . Add red cabbage and carrot mix ; cook, stirring occasionally, until slightly softened and lightly browned ⏱️ 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: 2 tbsp, red cabbage and carrot mix: 1 bag, sesame oil: 1 tbsp, black pepper: pinch
4. 

   4

   Heat another drizzle of oil in the same pan over medium-high heat. Add tofu; season with salt. Cook, stirring occasionally, until golden brown ⏱️ 5 minutes . Add bulgogi sauce , hoisin sauce , and water . Simmer, stirring occasionally, until thickened ⏱️ 2 minutes .

   bulgogi sauce: 3 tbsp, hoisin sauce: 1 tbsp, water: ½ cup
5. 

   5

   While tofu cooks, to the bowl with cucumber, add garlic, gochujang sauce , half the rice wine vinegar , remaining sesame oil, sugar , and korean chili flakes to taste. Toss to combine.

   gochujang sauce: 2 tbsp, rice wine vinegar: 2 tbsp, sugar: 1 tsp, korean chili flakes: 1 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: 1 tbsp