Korean Tofu Bibimbap Sandwiches
Garlicky veggies, kimchi, fresh spinach and pan-fried tofu drenched in spicy Korean red pepper sauce are stuffed into crusty rolls with vegan mayo to make these umami-packed bibimbap sandwiches.
Servings: 4
Ingredients
For the Bibimbap Sauce
- ¼ cup gochujang
- 2 tbsp. sesame oil
- 2 tbsp. agave
- 2 tbsp. rice vinegar
- 2 tbsp. water
- 2 garlic cloves minced
For the Bibimbap Sandwiches
- 1 lb. extra firm tofu drained and pressed at least 20 minutes
- 2 tbsp. vegetable oil any neutral flavored cooking oil, divided
- 8 large shiitake caps about 4 oz.
- 2 carrots julienned
- 2 garlic cloves minced
- about ½ cup baby spinach leaves
- about ½ cup vegan kimchi
- 1 scallion chopped
- toasted sesame seeds
- 4 sandwich rolls sliced open
- vegan mayonnaise
Instructions
- Whisk bibimbap sauce ingredients together in a small bowl. Set aside.
- Slice tofu into 8-12 slabs, each between ¼ and ½ inch thick. Any shape will do, as long as they're sized to fit your rolls. Set aside.
- Coat a large, flat bottomed skillet with 1 tablespoon of oil and place over medium heat. Arrange shiitake caps in skillet and cover. Allow to cook for about 4 minutes, until lightly browned and tender. Remove from skillet and transfer to plate.
- Add carrots and garlic to skillet. Stir-fry until tender-crisp, about 2 minutes. Remove from skillet and transfer to a plate.
- Recoat skillet with remaining 1 tablespoon of oil. Arrange tofu slabs in skillet and cook until browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Flip again, reduce heat to low and spoon about half of your bibimbap sauce over tofu. Cook about 1 minute, flip and cook another minute, until sauce coats tofu and is lightly caramelized in spots.
- Slather sandwich rolls with mayo and stuff with tofu, shiitakes, carrots, spinach and kimchi. Drizzle with additional sauce and sprinkle with sesame seeds and scallions.