Vegan Bibimbap

Vegan Bibimbap

100 g / 3½ oz mushrooms (shiitake if you can get them)
4 tsp soy sauce or tamari for GF version)
2-4 tsp oil (I used rice bran oil)
1 tsp Gochujang (Korean chilli paste) this is the one I used
200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed

  • First step is Cut a pressed block of tofu into equal size cubes – I got 12 out of mine.
  • And then, Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through.
  • And then, visit for full instruction :

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