Vegan Oyster Mushroom Bibimbap (GF)
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Vegan Oyster Mushroom Bibimbap (GF)

This Vegan Oyster Mushroom Bibimbap recipe is a little healthier than the original version, super easy to make and full of plant-based goodness.
Course Main Course
Cuisine Korean
Keyword vegan bibimbap, vegan korean food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 115kcal
Author Rhian Williams

Ingredients

  • Vegetable oil, for frying (or sub coconut or rapeseed oil)
  • 300 g (10oz) silken tofu
  • 1 onion, thinly sliced
  • Handful oyster mushrooms, roughly chopped (or sub shiitake mushrooms)
  • Few handfuls spinach

For the sauce*:

  • 3 tablespoons tamari (or soy sauce if not gluten-free)
  • 1 heaped teaspoon miso (ensure gluten-free if necessary
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 cm (1/2 inch) fresh ginger, grated
  • 1 clove of garlic, grated
  • 1 teaspoon sesame seeds
  • Pinch of black pepper, to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 1/2 apple, peeled and grated
  • Pinch of cayenne chilli pepper, to taste

To serve (optional):

  • Cooked brown or white rice
  • Spring onion, thinly sliced
  • Pickled ginger
  • Salad cress
  • Red pepper, thinly sliced
  • Quick-pickled Chinese cabbage

For the quick-pickled Chinese cabbage (serves 2 with leftovers):

  • 4 leaves Chinese cabbage, thinly sliced
  • Generous pinch of salt
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • Pinch of cayenne chilli pepper, to taste

Instructions

  • Mix together the ingredients for the sauce in a bowl
  • Drain away the water from the tofu and pat dry with a paper towel
  • In a bowl, crumble the tofu either with your hands or a spoon
  • Pour 2 tablespoons of the sauce over the tofu and mix well (you could leave the tofu to marinate for up to a day in advance of actually making the dish if you want)
  • Heat up 1 tablespoon of oil in a frying pan
  • Once hot, add the onions and fry until soft
  • Next add the mushrooms with 2 tablespoons of the sauce
  • Once cooked, transfer to a plate and set aside
  • Heat up another tablespoon of oil
  • Once hot, add the tofu and fry for a few minutes until heated through
  • Transfer onto the same plate as the mushrooms and set aside
  • Heat up another tablespoon of oil
  • Add the spinach along with the remainder of the sauce and heat until spinach has wilted
  • Transfer onto the same plate as the mushrooms and tofu

To serve:

  • Serve in bowls over a bed of rice and sprinkle over the spring onions, pickled ginger, salad cress, red pepper slices
  • Also great served with quick-pickled Chinese cabbage (see recipe below)

For the quick-pickled Chinese cabbage:

  • Place thinly sliced chinese cabbage in a bowl with a generous pinch of salt and leave for about 10 minutes, until cabbage has wilted
  • Squeeze out all the water that has come out of the cabbage and place back in the bowl
  • Add agave syrup, vinegar and cayenne chilli pepper
  • Keeps covered in the fridge for up to a few days

Notes

*You can substitute the sauce with store-bought Japanese BBQ sauce, or gochujang

Nutrition

Calories: 115kcal