In celebration of Veganuary, I am hosting a vegan food art challenge together with Aleksandra and Hayley over on Instagram. This means I will also be posting vegan recipes over here. The second week is all about world foods!
If you want to join us, check out this post for all the prompts and inspiration!
So for this one, I don't really have a recipe because these Korean rice bowls are very customisable. In Korean, the word bibim means “mixed” and bap means “rice”, so bibimbap literally translates to “mixed rice”. Traditionally, bibimbap is served with meat and egg, but this is a vegan version so none of that. I can't say this is very authentic, as it's also missing gochujang, but I like making these rice bowls every now and then because you can use whatever you find in your fridge. I'll share, however, the recipe for the crispy spicy tofu here, because it's so good. You can add it to salads, wraps and more.
As for the bibimbap, once you have everything assembled in your bowl, mix the ingredients together.
INGREDIENTS
1 pack of extra firm tofu
2 tbsp sriracha
2 tbsp brown sugar
2 tsp soy sauce, divided
2 tbsp cooking oil
1 tbsp cornstarch
To make your tofu even firmer, press your tofu for at least 30 minutes. You can use a tofu press if you have that, or place your tofu on a plate and then top it with something heavy. This helps extra moisture to leave the tofu.
Prepare your sauce in a small bowl. Combine together sriracha, brown sugar and 1 teaspoon of soy sauce.
After you have pressed your tofu, dry it off lightly with a paper towel. Cut the tofu into small cubes.
In a large bowl, mix together cooking oil and the 1 teaspoon of soy sauce. Add your cubed tofu and gently stir until the tofu is covered in the oil and soy sauce mixture.
Start adding your starch. Add it 1 teaspoon at a time and mix. Repeat this step until you have added around 1 tablespoon of cornstarch to the tofu.
Heat a non-stick skillet over medium heat. You don't need to add any oil, because the tofu cubes are already covered in oil. Add your tofu and cook it. Stir the tofu occasionally, until all the sides are brown and crispy. This takes a bit of time, but it's worth the effort.
Pour the sriracha sauce over the tofu and stir until everything is covered and the sauce turns sticky.
Serve the tofu.
NOTES
It really is worth the effort to have all sides of the tofu crispy. So maybe put on some music, pour yourself a glass of something nice and just enjoy the process of the tofu cooking.
You can top your tofu with green onions. I just didn't have them on hand the time I made this recipe.
If you don't have cornstarch, you can use potato starch.
You don't have to use tofu in this dish. You can switch it out to a protein of your choice. Just use whatever you like.
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