Korean Gochujang Tempeh & Miso Eggplant Bibimbap with Crispy Shallot Tofu

Name: Korean Gochujang Tempeh & Miso Eggplant Bibimbap with Crispy Shallot Tofu
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0.75 cup brown rice; 3.5 oz tempeh; 4 oz extra-firm tofu; 5 oz japanese eggplant; 1.5 cups fresh spinach; 3 tbsp daikon radish; 2 tbsp shallots; 1.5 tbsp gochujang paste; 1 tbsp white miso paste; 2 tbsp rice vinegar; 1.5 tbsp sesame oil; 2 tbsp vegetable oil; 1 tsp maple syrup; 1 tsp minced garlic; 0.5 tsp ginger; 1 tbsp soy sauce; 1 tbsp sesame seeds; 0.25 sheet nori seaweed

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

A vibrant Korean-inspired mixed rice bowl featuring marinated tempeh in spicy gochujang sauce, silky miso-glazed eggplant, crispy shallot-topped tofu, sautéed spinach, pickled daikon, and topped with toasted sesame seeds and sriracha-mayo drizzle.

Ingredients

0.75 cup brown rice
3.5 oz tempeh
4 oz extra-firm tofu
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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