VEGAN BIBIMBAP



Ingredients

BIBIMBAP

  • 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
  • 4 tsp soy sauce or tamari for GF version)
  • 1 tsp Gochujang (Korean chilli paste) this is the one I used
  • 2-4 tsp oil (I used rice bran oil)
  • 100 g / 3½ oz mushrooms (shiitake if you can get them)
  • 100 g / 3½ oz spinach
  • 1 carrot shredded
  • 50 g / 2 oz edamame beans
  • ½ cup rice, cooked (I used brown)
  • pickled daikon (see below)
  • ½ long cucumber, finely sliced
  • 1 spring onion, finely sliced

PICKLED DAIKON (make a day in advance if you can)


  • 100 g / 3½ oz daikon (or radishes)
  • 60 ml / ¼ cup rice wine vinegar + 60-120 ml / ¼-½ cup water
  • 2 tbsp sugar, adjust to taste
  • 1 tsp salt, adjust to taste

DRESSING


  • 2 tbsp Gochujang (Korean chilli paste)
  • 2 tsp rice wine vinegar
  • 1 tbsp soy sauce or tamari for GF version)
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup (or sugar dissolved in soy sauce)
  • 1 small garlic clove, finely grated



For Full Instructions, You Can Go Here : https://www.lazycatkitchen.com

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