Vegan Tofu Bibimbap with Cabbage, Carrots & Gochujang Pickles

Name: Vegan Tofu Bibimbap with Cabbage, Carrots & Gochujang Pickles
Cook time: 35 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 unit Super Select Cucumber; 2 unit Scallions; 1 clove Garlic; 1 unit Tofu; ¾ cup Jasmine Rice; 4 ounce Red Cabbage and Carrot Mix; 1 tablespoon Sesame Oil; 4 ounce Bulgogi Sauce; 5 teaspoon Rice Wine Vinegar; 2 tablespoon Hoisin Sauce; ½ ounce Gochujang Sauce; 1 teaspoon Korean Chili Flakes; 1 tablespoon Sesame Seeds; 2 teaspoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper

Instructions

Cook:35min

The only thing more fun than saying “bibimbap” is eating it! Our plant-based riff on the classic Korean dish is positively bursting with flavorful goodness. Stir-fried red cabbage and carrots are tossed in an aromatic, spicy-sweet sauce, and served over a bed of steamy rice along with browned tofu crumbles, tangy, sweet-and-spicy gochujang pickled cucumber, and sesame seeds, all just waiting to be mixed up and savored.

Updated at: Tue, 01 Apr 2025 02:11:04 GMT