Tofu Bibimbap-Diabetes Friendly

Serving Size: 10

This popular Korean dish replaces white rice with cauliflower rice for a great low carb option.

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 low sodium soy sauce divided
15 teaspoon avocado oil divided
7 teaspoon arrowroot powder
40 ounce frozen riced cauliflower
13 ounce fresh shiitake or cremini mushroom stem removed if using shiitake
15 ounce baby spinach
1/2 teaspoon freshly ground black pepper
15 teaspoon Gochujang paste (Korean hot pepper paste)
11 teaspoon rice vinegar
2 drops liquid stevia more or less to taste

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.
In a skillet set over high heat, add a bit of oil, then the cauliflower rice. Saute until heated through. Arrange evenly into bowls.
In a skillet over medium heat, add the remaining oil. Once hot, add the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with pepper and set aside.
In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and Stevia drops.
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