Mushroom and Tofu Bibimbap with Sesame Soy Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 (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.

Prep: 25 min Cook: 20 min Serves 2 Korean cuisine 480 cal/serving

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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

Step 1: Rinse and cook 2 cups short-grain white rice according to package instructions, about 20 minutes. Keep warm.
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.
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.
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.
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.
Step 6: Julienne 1 medium carrot and lightly sauté in 1 tbsp vegetable oil for 2 minutes until just tender.
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.
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.
Step 9: Garnish with 1 tbsp sesame seeds and 1 chopped green onion stalk. Mix thoroughly before eating to enjoy combined flavors.

Frequently asked questions

How long does Mushroom and Tofu Bibimbap with Sesame Soy Dressing take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom and Tofu Bibimbap with Sesame Soy Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Mushroom and Tofu Bibimbap with Sesame Soy Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom and Tofu Bibimbap with Sesame Soy Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom and Tofu Bibimbap with Sesame Soy Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.