Vegan Bibimbap

lazycatkitchen.com

Danielea Tesia

subheading: BIBIMBAP:

200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed

4 tsp soy sauce or tamari for GF version)

1 tsp Gochujang (Korean chilli paste) this is the one I used

2 to 4 tsp oil (I used rice bran oil)

100 g / 3½ oz mushrooms (shiitake if you can get them)

100 g / 3½ oz spinach

1 carrot shredded

50 g / 2 oz edamame beans

½ cup rice, cooked (I used brown)

pickled daikon (see below)

½ long cucumber, finely sliced

1 spring onion, finely sliced

subheading: PICKLED DAIKON (make a day in advance if you can):

100 g / 3½ oz daikon (or radishes)

60 ml / ¼ cup rice wine vinegar 60 to 120 ml / ¼ to ½ cup water

2 tbsp sugar, adjust to taste

1 tsp salt, adjust to taste

subheading: DRESSING:

2 tbsp Gochujang (Korean chilli paste)

2 tsp rice wine vinegar

1 tbsp soy sauce or tamari for GF version)

1 tbsp toasted sesame oil

1 tbsp maple syrup (or sugar dissolved in soy sauce)

1 small garlic clove, finely grated

Directions at lazycatkitchen.com

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