Don't Waste Those Leftovers! Make Vegan Bibimbap with Tofu

Leftover holiday greens? Try this delicious vegan bibimbap with tofu~

Main Ingredients:

- Bracken Ferns (50g)

- Spinach (50g)

- Oyster Mushrooms (50g)

- Salt (1 tablespoon)

- Rice (210g)

- Lettuce (6 leaves)

- Gochujang (Korean Red Pepper Paste) (2 tablespoons)

- Sesame Oil (1 tablespoon)

- Tofu (150g)

- Cooking Oil (2 tablespoons)

Vegan Bibimbap Recipe: How to Eat Bibimbap

1. Cut the tofu into bite-sized pieces, place them on a paper towel, sprinkle with a teaspoon of salt, and let them marinate.

2. Trim the lettuce leaves and chop them into smaller pieces.

3. Pat the tofu dry with a paper towel.

4. Heat the cooking oil in a pan over medium heat and fry the tofu until golden brown.

5. Once grilled, cut the tofu into bite-sized pieces again.

6. In a bowl, combine the rice, oyster mushrooms, spinach, and bracken ferns.

7. Top the bowl with the lettuce and tofu, drizzle with sesame oil, and add a dollop of gochujang.

8. For a milder taste, you can substitute the gochujang with seasoned soy sauce.

This vegan bibimbap with tofu is courtesy of Lee Jong-im, a culinary researcher and expert in fermented foods, who is also the dean of the Culinary Confectionery College. Enjoy your meal! 🍲

(Source: EBS)