Mains, Vegan, Vegetarian
Vegan Bibimbap
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750
- Prep Time: 15 mins
- Marinate: 15 mins
- Steam Build: 8 mins
- Cook Time: 7 mins
- Total time: 45 mins
- Skill Easy
- Serves 4 people
Vegan Bibimbap
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Sesame, Soy
Ingredients
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
Cooking mode
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Method
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Step 1
In a shallow dish, mix marinade together for tofu. Leave tofu to marinate for 10-15 minutes.
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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.
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Step 3
Move the slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to begin.
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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.
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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.
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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).
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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.
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Step 8
In a small bowl, mix the ingredients for bibimbap sauce together and set to one side.
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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.
