Tofu Korean Bibimbap

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  • Level: Easy
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For the Pickled Vegetables:
Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).
For the Tofu:
Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.
For the Cucumbers:
Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.
For the Mushrooms:
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.
For the Spinach:
Heat 2 tsp of oil in a large skillet over medium-heat. Add the spinach leaves and saute for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion.
For the Bibimbap Sauce:
Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl.

To Assemble Bibimbap Bowls:
Place 1 cup rice into four separate serving bowls. Top with 1/4 of the fried tofu and one fried egg each. Serve with prepared toppings of choice (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce).


Recipe created by Anetta of The Wanderlust Kitchen.

For This recipe use...



Makes 4 servings


For the Tofu:
1 (12-ounce) pkg House Foods Premium or Organic Tofu Extra Firm, drained, pressed dry and sliced into bite-sized pieces
2 Tbsp soy sauce
2 tsp cornstarch
2 Tbsp vegetable oil, divided

For the Pickled Vegetables
1 cup daikon radish matchsticks
1 cup carrot matchsticks
1/4 tsp salt
1 tsp sugar
1/3 cup rice vinegar
1/3 cup warm water

For the Cucumbers:
1 cup thinly sliced English (or other seedless) cucumber
1/2 tsp sesame oil
1/8 tsp toasted sesame seeds

For the Mushrooms:
4 oz brown mushrooms, sliced
1 Tbsp vegetable oil

For the Spinach:
6 cups baby spinach leaves
2 tsp vegetable oil
1/2 tsp finely minced garlic
1/2 tsp sesame oil
1/8 tsp toasted sesame seeds
1 scallion, finely minced

For the Bibimbap Sauce:
2 Tbsp gochujang
2 tsp honey
2 tsp sesame oil
2 tsp water
2 tsp rice vinegar
1 tsp toasted sesame seeds

For the Bibimbap Bowls:
4 cups cooked jasmine rice
4 eggs, fried
1 cup bean sprouts