Easy Rice Cooker Bibimbap
Easy Tofu Bibimbap, made effortlessly in the rice cooker! This dish is unique because I used Riceselect® Royal Blend Rice, which brings a unique blend of flavors and textures to the table.
Ingredients
For Bibimbap
- 1 cup RiceSelect Royal Blend Rice
- 1.5 cups water
- 1 block tofu (pressed and cubed)
- 1 small zucchini cubed
- 1 small carrot julienned
- 1 cup bean sprouts
- 1 cup spinach
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochugaru Korean red pepper flakes
- 4 fried eggs (1 per serving)
Bibimbap sauce
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
- 3 cloves garlic minced
Instructions
- Rinse 1 cup of RiceSelect Royal Blend Rice under cold water until the water runs clear. Add the rice and water to the rice cooker.
- Add the tofu, zucchini, carrots, and bean sprouts on top of the rice, place in an even layer.
- Drizzle soy sauce, sesame oil, and a sprinkle of gochugaru over the tofu and veggies for extra flavor.
- Close the rice cooker lid and set it to rice cooking mode (10-12 minutes).
- While the rice and toppings are cooking, mix all the ingredients for the bibimbap sauce in a small bowl: gochujang, soy sauce, sesame oil, rice vinegar, honey, and minced garlic.
- Once the rice, tofu, and veggies are done cooking, drizzle half of the Bibimbap sauce, add the spinach, and mix it all.
- Serve it in bowls, drizzle it with the bibimbap sauce, add kimchi, and top it with a fried egg if desired.
Notes
Macros (per serving)
Calories: ~380 kcal
Protein: ~18g
Carbohydrates: ~52g
Fat: ~ 12g
Fiber: ~5g
You can find the step-by-step video on my Instagram Reel.
Tried this recipe?Let us know how it was!