Easy Vegan Bibimbap Skillet
Ingredients
Rice
-
3
cups
cooked short or medium grain brown rice
-
1
tablespoon
sesame oil
Tofu with Marinade
-
2
tablespoons
sesame oil
-
2
tablespoons
rice vinegar
-
2
tablespoons
gochujang (Korean chili paste)
-
1
15-ounce package
firm tofu
Vegetables
-
2
medium
carrots
-
2
small
zucchinis
-
1
large
bell pepper
-
2
cloves
garlic
Greens
-
1
large bunch
greens (chard, bok choy, spinach)
-
¼
cup
water
Garnish
-
1
tablespoon
sesame seeds
Instructions
- Cook the rice according to package directions.
- Prepare the marinade by whisking together sesame oil, rice vinegar, and gochujang.
- Marinate the sliced tofu in half of the marinade for 10 minutes and then heat in the microwave for 4 minutes.
- Roast the sliced carrots, zucchini, and bell pepper with garlic at 400°F until crisp-tender, about 6-8 minutes.
- Heat sesame oil in a skillet, press the cooked rice into the bottom, cover, and cook for about 7 minutes until golden around the edges.
- Steam the greens in water for 2-3 minutes until tender.
- Assemble the dish by arranging greens, vegetables, and tofu on top of the rice, drizzle with remaining marinade, and sprinkle with sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
15g
Total carbohydrates
46g
Total protein
14g
Sodium
159mg
Cholesterol
0mg
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