"This Vegan Bibimbap recipe is a plant-based version of your favorite bibimbap recipe! It uses U.S.-grown jasmine rice as a base and is topped with crispy tofu, mushrooms, spinach, and a flavorful sauce drizzled on top."
Bibimbap with Tofu
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A Note from Feedfeed
This post is sponsored by The Feedfeed and USA Rice.
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 1 cup U.S.-grown jasmine rice
- 1 (14 ounce) block super firm tofu, pressed
- 2 cups shiitake mushrooms
- 2 cloves garlic, minced
- 4 radishes, sliced
- 1/2 zucchini, sliced
- 3 handfuls spinach
For the Sauce
ingredients
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil
- 2 teaspoons sriracha
Method
Step 1
Cook the rice according to the instructions on the package. While the rice is cooking, bake the tofu.
Step 2
After you've flipped the tofu, start cooking the vegetables. Heat olive oil in a large skillet, then add the mushrooms and garlic and sauté them for about 5 minutes. Use a slotted spoon to remove the mushrooms and garlic, then add the spinach to that same skillet and sauté for 2-3 minutes.
Step 3
Last, make the sauce: whisk soy sauce, syrup, sesame oil, and sriracha together and set aside.
Step 4
Pour rice into a bowl or bowls, then arrange everything into segments in your bowl: the tofu, mushrooms, spinach, radishes, and zucchini. Drizzle everything with the sauce and enjoy!