Vegan Bibimbap

This vegan version will knock your socks off!

Course: Main Course
Ingredients
  • Rice about 3 C dry (we used Forbidden or Black Rice; rinsed sushi rice works well)
  • 2 14 oz blocks of tofu sliced into about 1/2 inch slabs
  • 1 bunch of chard stems cut into 1-inch pieces. leaves cut into 1 -inch ribbons
  • 1 lb of shitake mushrooms stems removed and discarded, cut into halves/fourths
  • 2 tablespoons soy sauce
  • 2 cloves garlic
Garnishes
  • 1 batch of Vegan Yolk Sauce
  • 1 avocado sliced or chopped
  • scallions sliced thin
  • sesame seeds for garnish
Pickled vegetables
  • 1 cucumber peeled and thinly sliced
  • 1-2 carrots peeled and cut into matchsticks
  • seasoned rice vinegar
  • 1 bag of mung beans microwaved for 1-2 minutes
Doenjang
  • 1/4 C Korean black bean paste
  • 1 teaspoon sugar
  • 1 clove garlic minced (grab our favorite Garlic Press)
Gochujang
  • 1/4 C Korean red pepper paste
  • 1 teaspoon sugar
  • 1 clove garlic minced (grab our favorite Garlic Press)
Instructions
Putting it Together
  1. Preheat oven to 450 degrees
  2. Cook your rice. We use an Aroma Rice Cooker on white rice setting for perfect white or forbidden rice. Set it and forget it :)
  3. Align tofu on parchment lined baking sheet and salt and pepper to taste; bake Tofu for 15-20 minutes, flip and bake another 15-20 minutes until golden
  4. For pickled vegetables: Toss/dress mung bean sprouts, carrot, and cucumber in seasoned rice vinegar; and set aside.
  5. For doenjang: Mix all ingredients; add water while mixing until desired consistency - you should have about 1/2 C of sauce
  6. For gochujang: Mix all ingredients; add water while mixing until desired consistency - you should have about 1/2 C of sauce
  7. Mix 1 T soy sauce with one minced garlic clove; in a separate bowl, mix 1 T soy sauce with the other minced garlic clove
  8. Sauté chard greens over medium heat in a large skillet using a splash of water as needed until soft; add greens, one of the soy sauce mixtures, and a splash of water to disperse; cook briefly until the greens are wilted and tender; set aside.
  9. Sautéed mushrooms over medium heat until lightly browned; add the remaining soy sauce mixture and a splash of water to disperse; cook briefly until almost dry; set aside.
  10. Make a plate or bowl by adding rice, tofu, mushrooms, chard, pickled vegetables, and garnishes; serve with doenjang, gochujang (careful it's spicy!), and yolk sauce; mix with a spoon and enjoy!