Vegan Bibimbap
This bowl is a full-on feast — sticky short-grain rice piled high with tender-crisp carrots, zucchini, shiitake mushrooms, wilted spinach, and bean sprouts, all arranged around golden baked tofu and finished with a punchy gochujang sauce. Every component gets its own moment in the skillet, so the flavors stay distinct and nothing turns to mush. The tofu is tossed in tamari, sesame oil, and a little cornstarch before hitting a 400°F oven, which gives it those slightly crispy edges that make it genuinely satisfying as a protein centerpiece. The sauce — gochujang, rice vinegar, maple syrup, fresh ginger, and tamari — comes together in minutes and ties the whole bowl together with heat, tang, and a touch of sweetness. There are no eggs, no fish sauce, no hidden dairy to navigate here; every ingredient is straightforwardly plant-based, so you can cook with confidence. It serves four, making it a solid weeknight dinner or a meal-prep win when you want something colorful and nourishing ready to go.
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 1 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp cornstarch
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
For the rice
- 1 ½ cups short-grain white rice, uncooked
- 2 ¾ cups water
- ½ tsp salt
For the vegetables
- 2 medium carrots, julienned
- 2 medium zucchini, julienned
- 4 oz shiitake mushrooms, stems removed and caps thinly sliced
- 4 cups baby spinach
- 2 cups bean sprouts
- 3 tbsp neutral oil, divided (such as avocado or canola oil)
- 3 cloves garlic, minced
- 2 tbsp tamari, divided
- 1 tbsp sesame oil, divided
For serving
- 2 tsp sesame seeds
- 3 green onions, thinly sliced
- 1 tsp toasted sesame oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a large mixing bowl, toss the pressed tofu cubes with 1 tbsp tamari, 1 tbsp sesame oil, and 1 tsp cornstarch until evenly coated. Spread in a single layer on a baking sheet and bake for 25–30 minutes, flipping once halfway through, until the cubes are golden and firm with slightly crisp edges.
- 2
While the tofu bakes, combine the gochujang, 1 tbsp tamari, rice vinegar, maple syrup, 1 tsp sesame oil, and grated ginger in a small bowl. Whisk until smooth and set aside.
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