Easy vegetable tofu bibimbap skillet

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If tofu isn’t your thing, you can substitute chicken, and marinate and cook it in advance. Also, prep your mise en place—all the pre-slicing and -dicing of the veggies—cover, and place in the refrigerator until you’re ready to toss everything together in the skillet.

Nutrition (per serving)

Calories: 481; total fat: 25g; saturated fat: 3g; protein: 23g; carbohydrates: 46g; fiber: 8g; cholesterol: 0mg; sodium: 101mg

Recipe and photo by Sharon Palmer, R.D.N., of The Plant-Powered Dietitian.

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Ingredients 

3 Tbsp sesame oil

2 Tbsp rice vinegar

2 Tbsp gochujang (Korean chili paste)

1 (15-oz) package firm tofu, pressed, cut into 2" triangles

2 medium carrots, sliced into matchstick pieces

2 small zucchinis, sliced into matchstick pieces

1 large bell pepper, sliced into matchstick pieces

2 garlic cloves, minced

3 cups cooked short- or medium-grain brown rice (according to...

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Easy vegetable tofu bibimbap skillet was originally posted by Ketogenic Diet