Dinner

Vegan Bibimbap

Prep 15 mins
Marinate: 15 mins
Steam Build: 8 mins
Cook Time: 7 mins
Total 45 mins

Easy
Serves 4

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L
Recipes Buy

Contains sesame
Contains Soybeans

Cooking mode

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For the tofu

300g extra firm tofu, patted dry, sliced 1cm thick
2 tbsp light soy sauce (or tamari for gluten-free)
1 tbsp agave nectar
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp spring onions, finely chopped
1 garlic clove, peeled, minced
Freshly ground black pepper

For the vegetables

125g cucumber, sliced into 1/2cm thick half moons
¾ tsp sea salt, divided
1 tbsp vegetable oil
150g carrots, peeled, julienned
125g shiitake mushrooms, finely sliced
200g bean sprouts, blanched
200g spinach leaves, blanched
3 tbsp chopped spring onions
1 tbsp sesame oil
1 large garlic clove, peeled, minced
2 tsp sesame seeds

For the rice

240g sushi rice (soaked in cold water for 30 minutes)
310ml cold water

For the bibimbap sauce

4 tbsp gochujang paste
1 tbsp agave nectar
1 tbsp sesame oil
1 tbsp water

For the tofu

10oz extra firm tofu, patted dry, sliced 1cm thick
2 tbsp light soy sauce (or tamari for gluten-free)
1 tbsp agave nectar
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp spring onions, finely chopped
1 garlic clove, peeled, minced
Freshly ground black pepper

For the vegetables

4oz cucumber, sliced into 1/2cm thick half moons
¾ tsp sea salt, divided
1 tbsp vegetable oil
5oz carrots, peeled, julienned
4oz shiitake mushrooms, finely sliced
7oz bean sprouts, blanched
7oz spinach leaves, blanched
3 tbsp chopped spring onions
1 tbsp sesame oil
1 large garlic clove, peeled, minced
2 tsp sesame seeds

For the rice

8oz sushi rice (soaked in cold water for 30 minutes)
10fl. oz cold water

For the bibimbap sauce

4 tbsp gochujang paste
1 tbsp agave nectar
1 tbsp sesame oil
1 tbsp water

Utensils

Step 1

In a shallow dish, mix marinade together for tofu. Leave tofu to marinate for 10-15 minutes.
Step 2

Toss cucumber slices with ½ teaspoon of sea salt and leave to marinate for 10 minutes before squeezing out excess water. Place into a large bowl and set to one side.
Step 3

Move the slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to begin.
Step 4

Preheat for 2 minutes, then add oil, carrots, and shiitake mushrooms. Sauté for 2-3 minutes then remove vegetables from cooking pot and add to cucumber. Wipe cooking pot clean and return to unit.
Step 5

Rinse sushi rice until water runs clear. Add to the cooking pot along with 310ml cold water. Place reversible rack in the cooking pot in the top position. Place slices of marinated tofu on top.
Step 6

Close lid and move slider to the COMBI-STEAM position. Select STEAM AIR FRY, set temperature to 200°C and time to 4 minutes. Select START/STOP to begin, (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY).
Step 7

Whilst rice and tofu are cooking, add cucumber, bean sprouts, spinach, spring onions, sesame oil, garlic, sesame seeds and remaining sea salt together. Stir to combine.
Step 8

In a small bowl, mix the ingredients for bibimbap sauce together and set to one side.
Step 9

Once cooking is complete carefully remove tofu and reversible rack. Fluff up the rice and serve immediately with tofu, vegetables and bibimbap sauce.