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Tofu Bibimbap
5 from 60 votes

Tofu Bibimbap

Tofu Bibimbap combines cooked rice with sautéed zucchini, blanched kale, carrots, mushrooms, and pan-fried tofu flavored with garlic and sesame oil. A gochujang-based sauce adds a spicy and tangy kick. Each vegetable is prepared separately to retain texture and flavor, creating a balanced, colorful dish. This hearty bowl is great when you want a filling meal featuring fresh vegetables and plant-based protein.

Servings: 4
Course: Main Course, Others

Ingredients

  • 4 cooked rice by servings
  • 1 zucchini medium
  • 5 ounces kale or spinach or watercress, baby
  • 2 carrot or 1 orange bell pepper, medium
  • 10 mushroom crimini, white, or shiitake, caps
  • 8 ounces tofu
  • 1 teaspoon garlic minced
  • sesame oil
  • neutral cooking oil generic cooking oil
Gochujang sauce (or see bibimbap sauce here: https://www.koreanbapsang.com/bibimbap/
  • 2 tablespoons gochujang
  • 2 tablespoons apple cider or 1 tablespoon Korean plum extract, maesilcheong and 1 tablespoon water

Instructions

    Cup of Yum
  1. Cook the rice in a rice cooker or following package directions, using a little less water than called for. Rice for bibimbap should be slightly drier than usual for best results.
  2. Cut the zucchini into match sticks. Sprinkle with 1/2 teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of oil. Add the zucchini and 1/2 teaspoon minced garlic. Sauté for 2 - 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.
  3. Blanch the baby kale briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with 1/2 teaspoon garlic, 1/2 teaspoon sesame oil, and salt and pepper to taste.
  4. Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Sauté the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.
  5. Remove the stems off the mushrooms and cut into 1/4-inch thin slices. Sauté in the lightly oiled pan for 2 - 3 minutes over medium high heat.
  6. Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden.
  7. Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over. Serve with the red pepper paste sauce.

Notes

  • Add fresh cucumber or other vegetables to vary the mix as preferred following alternate bibimbap recipes.