Spicy Korean-Inspired Tofu and Vegetable Bibimbap Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant bowl of sautéed vegetables and spicy tofu served over steamed rice, topped with a bold gochujang sauce for a satisfying vegetarian Korean meal. This korean (vegetarian) ready in about 45 minutes pairs firm tofu, pressed and cubed, cooked short-grain rice, spinach, washed and blanched for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 14 oz (1 block) firm tofu, pressed and cubed
• 3 cups cooked short-grain rice
• 2 cups spinach, washed and blanched
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 1 cup bean sprouts, blanched
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cloves garlic cloves, minced
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 stalks green onions, sliced
• 4 fried egg (optional)

Instructions

1. Step 1: Press and cube 14 oz firm tofu. In a bowl, toss tofu with 2 tbsp soy sauce, 1 tbsp gochujang, and 1 minced garlic clove. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and pan-fry tofu cubes for 3-4 minutes per side until golden and slightly crispy. Remove and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil. Sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove for 3 minutes until tender. Remove and keep warm.
3. Step 3: Quickly stir-fry 1 medium julienned carrot and 1 medium julienned zucchini separately in 1/2 tbsp sesame oil each for 2 minutes until just tender but still vibrant. Blanch 2 cups spinach and 1 cup bean sprouts separately and season each with a pinch of salt and 1/2 tsp sesame oil.
4. Step 4: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp water until smooth to make the bibimbap sauce.
5. Step 5: To assemble four bowls, divide 3 cups cooked short-grain rice evenly. Arrange tofu, spinach, mushrooms, carrots, zucchini, and bean sprouts neatly on top of the rice. Drizzle each bowl with the bibimbap sauce and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.
6. Step 6: If desired, top each bowl with a fried egg cooked sunny-side up. Serve immediately, mixing all ingredients before eating to enjoy the full flavor combination.