Korean Vegetarian Bibimbap (High-Protein Recipe!)
Servings: 2
Calories: 462kcal
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Ingredients
Rice and Prep
- ½ cup (90 g) sushi rice
- ½ tsp sesame oil
- 1 small carrot
- 1 small cucumber
- 8 oz (225 g) tofu
- ¼ cup (35 g) kimchi (optional)
Fried Egg and Zucchini Mix
- 2 eggs
- 1 tsp sesame oil
- 1 small zucchini
- 1 cup (110 g) bean sprouts
- 1 ½ tbsp soy sauce
Sauce
- 2 tbsp sriracha
- 1 tbsp honey
- ½ tsp rice vinegar
- ½ tsp sesame oil
- 1 tsp water
- 1 tbsp soy sauce
Instructions
Rice and Prep
- Cook sushi rice according to package instructions. Once it's ready, add sesame oil and mix.
- Grate the carrot. Cut cucumber into slices. Cut tofu into 2 cm/1 inch cubes. Cut the zucchini into sticks.
Fried Egg and Zucchini Mix
- In a small non-stick pan, fry the eggs with sesame oil. Remove eggs and add zucchini sticks to the same pan. Cook until they soften, about 1-2 minutes. Add the bean sprouts, soy sauce, plus a pinch of salt. Cook until the bean sprouts are tender and translucent, about 1 minute.
Sauce
- In a small bowl add sriracha, honey, rice vinegar, sesame oil, water and soy sauce. Mix until combined.
Serve
- To serve, add rice, tofu, carrot, cucumber, fried egg, zucchini with bean sprouts and kimchi. Drizzle some soy sauce to season . Serve with the sauce.
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Nutrition
Calories: 462kcal | Carbohydrates: 60g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 2201mg | Potassium: 606mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4621IU | Vitamin C: 31mg | Calcium: 215mg | Iron: 5mg