Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang Dressing

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

A vegan Korean rice bowl featuring crispy stir-fried tofu and vibrant vegetables drizzled with a nutty, spicy sesame-gochujang dressing. This korean (vegan, gluten free) ready in about 60 minutes blends short-grain brown rice, pressed and cubed firm tofu, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 brown rice
• 14 oz, pressed and cubed firm tofu
• 1 medium, julienned carrot
• 2 cups baby spinach
• 1 cup, sliced shiitake mushrooms
• 1 cup bean sprouts
• 4 tbsp sesame oil
• 3 tbsp soy sauce
• 4 cloves, minced garlic
• 2 tbsp gochujang
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp toasted sesame seeds
• 2 tbsp vegetable oil
• 2 stalks, chopped green onions

Instructions

1. Step 1: Cook 2 cups short-grain brown rice with 2 1/2 cups water until tender, about 40 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and sauté 14 oz cubed firm tofu for 5-7 minutes, turning occasionally until golden and crispy on all sides; remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 1 cup sliced shiitake mushrooms with 2 minced garlic cloves for 3-4 minutes until fragrant and tender.
4. Step 4: Add 1 medium julienned carrot and 1 cup bean sprouts to the skillet and stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Step 5: Quickly blanch 2 cups baby spinach in boiling water for 30 seconds, drain, and toss with 1 tbsp soy sauce and 1 tbsp sesame oil.
6. Step 6: In a small bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 2 tbsp sesame oil to make a spicy sesame dressing.
7. Step 7: To assemble, place a scoop of brown rice in each bowl, arrange tofu and vegetables on top, drizzle with the sesame-gochujang dressing, sprinkle 2 tbsp toasted sesame seeds and 2 chopped green onions, then toss gently before eating.