1 servings of tofu bibimbap contains 667 Calories. The macronutrient breakdown is 56% carbs, 26% fat, and 17% protein. This is a good source of protein (54% of your Daily Value) and fiber (48% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
Ingredients
Directions
- Cook the rice in a rice cooker or following package directions, using a little less water than called for. Rice for bibimbap should be slightly drier than usual for best results.
- Cut the zucchini into match sticks. Sprinkle with 1/2 teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of olive oil. Add the zucchini and 1/2 of the minced garlic. Saute for 2 - 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.
- Blanch the baby kale/spinach briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with 1/2 teaspoon garlic, 1/2 teaspoon sesame oil, and salt and pepper to taste.
- Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Saute the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.
- Remove the stems off the mushrooms and cut into 1/4-inch thin slices. Saute in the lightly oiled pan for 2 - 3 minutes over medium high heat.
- Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden.
- While tofu cooks, prepare bibimbap sauce by combining apple cider (or 2 tbsp sugar and 6 tbsp water per 2 fl oz apple cider) with gochujang sauce
- Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over.
- Recipe by: Hyosun (source: https://www.koreanbapsang.com/tofu-bibimbap/)
Nutrition Facts
For 1 servings of tofu bibimbap
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 667 | |
| Fats | 20g | 26% |
| Saturated fats | 3g | 14% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 317mg | 14% |
| Carbs | 97g | 35% |
| Net carbs | 84g | |
| Fiber | 13g | 48% |
| Sugar | 14g | |
| Protein | 30g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 14g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 3g | 14% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |