April 19, 2024
Crispy Korean Vegetarian Bibimbap
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15Prep Time Minutes
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25Total Time Minutes
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11Number of Ingredients
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4Servings
Toss tofu with cornstarch until well coated. Heat oil in wok or large skillet set over medium-high heat; stir-fry tofu for 4 to 5 minutes or until golden brown and crispy. Transfer to paper-towel-lined plate.
Remove all but 1 tbsp. (15 mL) oil from pan; return tofu to pan. Pour in VH® Korean BBQ Stir-Fry Sauce. Cook for 3 to 5 minutes or until sauce is boiling and glazes tofu.
Divide rice among 4 bowls. Top with bean sprouts, cucumbers, carrots, tofu, and fried eggs. Sprinkle with green onions and sesame seeds.
Add steamed or sautéed spinach to bowls if desired.
Serve with kimchi for a spicy addition.
If preferred, substitute a poached egg for the fried egg.
Crispy Korean Vegetarian Bibimbap