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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegan Korean rice bowl featuring crispy stir-fried tofu and vibrant vegetables drizzled with a nutty, spicy sesame-gochujang dressing. This korean-inspired korean (vegan, gluten free) ready in about 60 minutes pairs short-grain brown rice, pressed and cubed firm tofu, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 45 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang Dressing take to make?

Total time is about 60 minutes (15 min prep + 45 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 Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang 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 brown rice from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang 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 Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Tofu and Vegetable Bibimbap with Sesame-Gochujang Dressing vegan?

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

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