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Bibimbap, vegan style Recipe

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Bibimbap, vegan style
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Ingredients

  • 500g (about 2 2/3 cups) sushi rice
  • 400g (14 oz) firm tofu, well drained
  • 1 red sweet bell pepper
  • 1 yellow sweet bell pepper
  • 100g (3 1/2 oz) snowpeas
  • 1 large carrot
  • 1 small (227g / 8 oz) can bamboo shoots, drained
  • 3 spring onions (scallions), white and green parts
  • peanut or sunflower oil for sautéing
  • 1 sheet nori (seaweed)
  • Sauce
  • 2 – 3 tbsp Gochu Jang (according to taste – it’s quite spicy)
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1 clove garlic, crushed
  • 1 tsp sesame seeds

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 781g
Calories 606  
Calories from Fat 240 40%
Total Fat 26.88g 34%
Saturated Fat 7.14g 29%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 524mg 22%
Potassium 1741mg 50%
Total Carbs 56.08g 15%
Dietary Fiber 11.0g 37%
Sugars 30.48g 20%
Protein 38.17g 61%
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