EASY SHEET PAN BIBIMBAP RECIPE! Korean Mixed Rice

egg

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil is a versatile and cheaper alternative.

Preheat the oven to 425°F.

Cut the block of extra firm tofu into bite-sized cubes.

Place the cubed tofu on a baking sheet.

Add onion powder, garlic powder, and salt to the tofu and toss gently.

Drizzle a small amount of vegetable oil over the tofu and toss again.

Sprinkle cornstarch over the tofu and mix to coat evenly.

Spread the tofu cubes out on the baking sheet to give them space.

Bake the tofu in the preheated oven for about 25 minutes until crispy and golden.

Prepare the vegetables: chop kale, carrots into matchstick shapes, and zucchini into thin slices.

Roughly chop the mushrooms and add them to the prepared vegetables.

Sprinkle a little salt over the vegetables and drizzle with vegetable oil.

Mix the vegetables to coat them with oil and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens