Method
Rice bowls, or bibimbap, are a popular dish in Korean cuisine. Each ingredient is prepared separately and then assembled into one satisfying bowl that's full of sticky jasmine rice, crunchy vegetables and spicy sauce made with gochujang, a versatile hot paste that's common in Korean cooking. Bibimbap are frequently topped with meat or fried egg, but this vegan recipe uses pan-fried tofu instead.
In a medium hot saucepan, add the Sun Hee gochujang paste, water and light soy sauce, mixing it well to form a runny sauce.
Drain the water from the tofu, wrap in a tea towel and press under something heavy (such as a pan) to remove any excess water. Cube and lightly coat in oil, season to taste.
Fry the tofu one side at a time, turning once each side goes brown and crispy.
To assemble the rice bowl, first add the cooked jasmine rice at the bottom. Then arrange the sliced red radish, pan fried tofu, sliced cucumber and broccoli florets on top.
Sprinkle over some Korean chilli flakes and the white and black sesame seeds.
Serve with a dollop of the sauce you made earlier, and the Sun Hee Kimchi.
Our thanks to Sun Hee for providing this recipe. Sun Hee are specialists in Korean cuisine, their products are availble from large supermarkets or online at The Asian Cookshop.
Visit our Korean recipe section for more cooking ideas, including bibim guksu noodle bowl and homemade kimchi. Alternatively, try one of our other vegan recipes.