Mushroom and Tofu Bibimbap with Sesame Soy Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vegetarian bibimbap featuring marinated tofu and sautéed mixed mushrooms served over steamed rice with a nutty sesame-soy dressing. This Korean recipe (vegetarian), ready in about 45 minutes, pairs short-grain white rice, firm tofu, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 short-grain white rice
• 8 oz, cubed firm tofu
• 1 cup, sliced shiitake mushrooms
• 1 cup, sliced button mushrooms
• 1 medium, julienned carrot
• 2 cups spinach
• 4 tbsp soy sauce
• 3 tbsp sesame oil
• 2 cloves, minced garlic
• 1 tsp sugar
• 1 tbsp rice vinegar
• 2 tbsp gochujang
• 1 stalk, chopped green onion
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Rinse and cook 2 cups short-grain white rice according to package instructions, about 20 minutes. Keep warm.
2. Step 2: Press 8 oz firm tofu to remove excess moisture, then cube into 1-inch pieces. In a bowl, toss tofu with 2 tbsp soy sauce and 1 tsp sugar.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally until golden and crisp on all sides. Remove and set aside.
4. Step 4: In the same skillet, add 1 tbsp sesame oil and sauté 1 cup sliced shiitake mushrooms and 1 cup sliced button mushrooms with 2 cloves minced garlic for 5 minutes until tender and fragrant. Season with 1 tbsp soy sauce.
5. Step 5: Quickly sauté 2 cups spinach in a separate pan with 1 tbsp sesame oil and a pinch of salt for 2 minutes until wilted.
6. Step 6: Julienne 1 medium carrot and lightly sauté in 1 tbsp vegetable oil for 2 minutes until just tender.
7. Step 7: Prepare the dressing by whisking together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth.
8. Step 8: To assemble, divide rice into two bowls. Arrange tofu, mushrooms, spinach, and carrots in sections on top of the rice. Drizzle the sesame-soy gochujang dressing over everything.
9. Step 9: Garnish with 1 tbsp sesame seeds and 1 chopped green onion stalk. Mix thoroughly before eating to enjoy combined flavors.