Bibimbap Bowl with Kimchi Tofu

This Bibimbap Bowl with Kimchi Tofu recipe is a healthy, quick, and easy meal to prepare. Ready to serve in only 30 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the tofu: Cut the pressed tofu into cubes. In a small bowl, combine cornstarch, garlic powder, paprika, and black pepper. Toss the tofu with the spice mixture to coat evenly.

Step 2

Crisp the tofu: Heat oil in a skillet over medium heat. Add the tofu and pan-fry for 5-7 minutes per side, until golden brown and crispy. Remove from heat and set aside.

Step 3

Roast the sweet potato: Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil and salt. Spread on a baking sheet and roast for 10-15 minutes, or until tender and slightly browned.

Step 4

Build your bowl: Fluff the cooked quinoa and spoon it into a bowl.

Step 5

Top it off: Arrange the crispy tofu, roasted sweet potato, shredded carrots, bean sprouts, cucumber, pickled radish (if using), and green onion slices on top of the quinoa.

Step 6

Finishing touches: Sprinkle with roasted sesame seeds. Drizzle with sriracha (optional) and enjoy!