Bibimbap-Inspired Grain Bowl with Tofu and Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A vibrant Korean-inspired bowl combining fluffy brown rice, crispy tofu, and charred vegetables with a spicy sesame-garlic sauce. This Korean recipe (vegetarian), ready in about 50 minutes, pairs brown rice, firm tofu, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked brown rice
• 1 block pressed firm tofu
• 1 large sliced bell peppers
• 1 medium sliced zucchini
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp gochugaru
• 2 stalks sliced green onions

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 large sliced bell pepper, 1 medium sliced zucchini, and 2 stalks sliced green onions with 1 tbsp sesame oil. Roast for 25 minutes until charred and tender.
2. Step 2: Press 1 block tofu into 1/2-inch cubes. Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tofu and sauté for 6-8 minutes until golden and crispy.
3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp gochugaru, and 1 tbsp water in a bowl. Drizzle over 2 cups cooked brown rice in a serving bowl.
4. Step 4: Top with roasted vegetables, crispy tofu, and additional green onions. Drizzle with remaining sauce and serve immediately.