Homemade Korean Tofu Bibimbap
This signature Korean Dish will make you want to go for seconds!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Korean
Keyword: Bibimbap, Homemade, Tofu
Servings: 1
Raw/ Prepped Veggies
- Handful of Fresh Raw Spinach
- 1/2 cup Breakfast Radish sliced
- 1/4 White Onion thinly sliced
- Handful of White Cabbage
- 2 Large Carrots sliced into small pieces
- Handful of Bean Sprouts
- 1/2 Cucumber diced
- Kimchi or find it at an Asian grocery store
Cooked Veggies/ Protein
- 2 Ears of Corn
- 1/4 lb Cremini or Shiitake Mushrooms sliced
- 1/2 Zucchini diced
- 1 Package Extra Firm Fried Tofu
- 1/4 cup Korean BBQ Sauce
- 3 tbsp Korean Teriyaki Sauce
- 1 tbsp Oil anything will work
- 1 Fried Egg
Prep all your raw veggies. Set aside.
Prep your cooked veggies/protein! Start by dicing your tofu up into small pieces and marinating it in the Korean BBQ Sauce for at least a half hour.While that’s marinating, char your corn over a grill or stove top and then cut the kernels off of the cob. Set asideThen, cook your sliced mushrooms in the 1/2 tablespoon of Korean Teriyaki sauce for a couple of minutes until soft and all sauce is absorbed. Set aside. Do the same exact thing to the zucchini. In a pan over medium, heat your oil up and add your marinated tofu. Cook until just heated through.
Create your masterpiece! Fill a large bowl with rice. Carefully place each vegetable around the perimeter of the bowl. Place your tofu in the center of all of the vegetables and top with a fried egg.