Tofu Bibimbap

Serving Size: 10

This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

Recipe by: KaiaFit

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50

Recipe Serving Size10

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

Ingredients

38 ounce medium firm tofu extra-firm, pressed, and cubed
15 teaspoon tamari sauce divided
15 teaspoon avocado oil divided
7 teaspoon arrowroot powder
2 1/2 cup Jasmine rice cooked according to package directions
13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
15 ounce baby spinach
2 1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
22 teaspoon Gochujang paste (Korean hot pepper paste)
11 teaspoon rice vinegar
5 teaspoon coconut sugar or granulated sugar

Instructions

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
Meanwhile, cook the rice according to package directions.
In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition