Vegan Bibimbap With Tofu
This vibrant vegan bibimbap features crispy pan-fried tofu, an array of colorful vegetables, and a savory gochujang sauce, all served over fluffy rice. It's a delightful and satisfying plant-based take on the classic Korean mixed rice dish.
For 1 serving
Prepare the vegan bibimbap components and assemble the bowl
- Cook the white rice and whisk the gochujang with sesame oil and soy sauce to create the dressing
- Pan-fry the sliced tofu until golden and sauté the carrots and shiitake mushrooms until tender
- Blanch the spinach and bean sprouts briefly, then toss them with minced garlic and sesame seeds
- Divide the rice into bowls and top with the prepared vegetables, tofu, kimchi, and scallions
TIPPressing the tofu for at least 15 minutes before cooking ensures a much firmer and crispier texture.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze all excess water from the blanched spinach to prevent the rice from becoming soggy.
- 2For extra flavor, season each vegetable individually with a tiny drop of sesame oil and salt after cooking.
- 3Use day-old rice if you prefer a firmer texture that holds up well against the sauce.
Adapt it for your goals.
Low carb
Replace white rice with cauliflower rice or extra bean sprouts to reduce the carbohydrate load.
low sodiumLow sodium
Use coconut aminos instead of soy sauce and reduce the amount of kimchi used.
spicierSpicier
Add extra gochujang or a teaspoon of red chili flakes (gochugaru) to the sauce.
Why this is on our healthy list.
High Plant-Based Protein
Firm tofu provides essential amino acids for muscle maintenance.
Rich in Dietary Fiber
Spinach, carrots, and sprouts support healthy digestion and satiety.
Probiotic Gut Support
Kimchi contains live cultures that promote a healthy gut microbiome.
Frequently asked questions
Yes, this dish is packed with fiber from various vegetables, fermented probiotics from kimchi, and lean plant-based protein from tofu.