Note: This recipe is completely vegan with the exception of an optional fried egg.

Ingredients

• 1 bunch of radishes (3.5 oz)
• 1/4 cup + 2 tsp rice wine vinegar
• 3 cups water
• 1 tsp sugar
• 1 tsp salt
• 14 oz extra firm tofu
• 4 tbsp low sodium soy sauce or tamari
• 3 tbsp Gochujang (Korean chili paste)
• 1/2 cup uncooked brown rice
• 1 tsp olive oil (if baking tofu)
• Cooking spray (if air frying tofu, optional)
• 3 tsp toasted sesame oil
• 1 tsp maple syrup
• 1 carrot, peeled
• 2 green onions, sliced
• 1 cup spinach
• 1/2 cup edamame, shelled, frozen
• 1 egg (optional, non-vegan)
• Black pepper (optional)
• 1 tsp sesame seeds (optional, for garnish)

Instructions

Prepare the pickled daikon

1. Slice the radishes into thin slices and place into heat safe container such as glass jar
2. Bring ¼ cup rice vinegar,  ½ cup water, 1 tsp sugar, and 1 tsp salt to a boil in a small saucepan
3. Pour the hot liquid into the container with the radishes
4. Store in airtight container and refrigerate

Tip: I use about half of the pickled daikon and save the rest for the next time I make the dish

Make the tofu

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes.  Note: I use this EZ tofu press.
2. Prepare the marinade: Mix together 3 tbsp soy sauce and 1 tbsp Gochujang in shallow dish, such as glass baking dish
3. Marinade the tofu: Pre-heat oven to 400° F if baking. Slice tofu into 1/2 inch cubes (tip: the smaller, the crispier they will be). Marinade tofu in a shallow dish for at least 20 minutes (tip: marinade overnight for maximum flavor).
4. Bake the tofu (oven option): Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Optionally, toss tofu in cornstarch for extra crispiness. Place tofu cubes on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown.
5. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through. Note: I highly recommend the Ninja DualZone Air fryer.

Cook the rice

1. Bring 1/2 cup of rice, 1 cup water, and a dash of salt to a boil. Cover, reduce to a simmer and cook on low until all water is absorbed or rice is soft (approximately 30 minutes,
2. Heat 1 tsp sesame oil in pan on medium heat. Add cooked, rice, and flatten into a pancake. Cook for 10 minutes or until rice is crispy (this is where the bibimbap magic is at so make sure it’s crispy).

Finishing touches

1. Prepare the dressing: While tofu is baking and rice is cooking, prepare the dressing. Whisk 2 tbsp Gochujang, 2 tsp rice wine vinegar, 1 tbsp soy sauce, 1 tsp toasted sesame oil (omit to reduce oil), 1 tsp maple syrup (omit to reduce sugar), and 2 minced garlic cloves in a small bowl.
2. Peel the carrot.
3. Slice the green onions.
4. Add 1 cup spinach and splash of water to pan over low heat. Cook until spinach wilts.
5. Bring 1 cup of water to a boil in a small saucepan. Add ½ cup frozen edamame and cook for 2-3 minutes or until edamame has softened. Drain excess water.
6. Fry an egg or two (optional, non-vegan): Heat a pan over medium-low, allowing it to fully pre-heat (3-5 minutes). Add sesame oil (or other neutral oil to pan) and swirl to coat. Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up). Flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness. Season with black pepper.
7.  Serve: Add crispy rice to bowls. Divide veggies and tofu between veggies. For the non vegans, add a fried egg on top if desired. Drizzle with Gochujang dressing and top with sesame seeds for garnish (optional). Enjoy!

*Caloric and nutritional values will change based on exact ingredients and amounts used. Fried egg not included.

This recipe was adapted from Lazy Cat Kitchen