Recipe of the Month - June 2026: Tofu Bibimbap
Makes 4 Servings
Ingredients:
425 grams Tofu (extra-firm, pressed, and cubed)
2 tbsps Tamari (divided)
2 tbsp Avocado Oil or Olive Oil or Canola Oil (divided)
1 tbsp Arrowroot Powder
1 cup Jasmine Rice
2 1/2 cups Shitake Mushrooms (stem removed, torn)
6 cups Baby Spinach
Sea Salt & Black Pepper (to taste)
3 tbsps Gochujang (Korean Red Pepper Paste)
1 1/2 tbsps Rice Vinegar
2 tsps Sugar (white or brown)
Directions:
1. Preheat the oven to 400 Degrees F (205 Degress Celcius) and line a baking sheet with parchment paper.
2. Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated. Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28-30 minutes, flipping halfway through.
3. Meanwhile, cook the rice according to package directions.
4. In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
5. In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and sugar.
6. Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything. Enjoy!
Notes:
-Leftovers: store leftovers separately from the sauce and refrigerate for up to three days.
-Serving size: One serving is about 3/4 cup rice and 1 1/4 cup tofu and veggies.
-Additional toppings: top with a fried egg, sesame seeds, or green onions.
Nutrition Facts (Amount per serving)
Calories 415
Fat 13g
Saturated Fats 2g
Carbs 64g
Fibre 6g
Sugar 11g
Protein 17g
Cholesterol 0mg
Sodium 846mg
Calcium 379mg
Iron 4mg
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