Spinach and Tofu Bibimbap recipe - ingredients, nutrition and when to eat it
This bibimbap is made with warm rice topped with seasoned spinach and tofu, then mixed with a sauce.
This bibimbap is made with warm rice topped with seasoned spinach and tofu, then mixed with a sauce. The mild, savory tofu pairs well with the fresh taste of spinach, making it a good choice for lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 431.5g serving): 496.5 kcal · protein 19.1g · carbohydrate 78.4g · fat 11.6g · sodium 754.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the water thoroughly from the blanched spinach so the rice doesn’t get soggy.
Tips: Add the gochujang a little at a time to adjust the seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Spinach — 100 g
- Tofu — 100 g
- Gochujang — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Salt — 0.1 tsp