Tofu and Mushroom Bibimbap with Sesame-Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vegetarian bibimbap featuring pan-seared tofu, sautéed mushrooms, and crunchy bean sprouts, all brought together with a savory sesame-garlic dressing. This korean (vegetarian, gluten free option) ready in about 40 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 rice, quinoa, or a quick salad. 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 cooked short grain white rice
• 7 oz (200g) firm tofu
• 1 cup sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 cups fresh spinach
• 3 tbsp soy sauce
• 4 tsp sesame oil
• 4 minced garlic cloves
• 1 1/2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 1/2 tsp sugar
• 2 sliced scallions
• 3 tsp vegetable oil
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Cut 7 oz firm tofu into 1/2-inch cubes. Heat 2 tsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden brown and crispy. Remove tofu and set aside.
2. Step 2: Using the same skillet, add 1 tsp vegetable oil and sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove over medium heat for 5 minutes until mushrooms release moisture and become tender. Season with 1 tbsp soy sauce, then remove and set aside.
3. Step 3: Blanch 2 cups fresh spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss spinach with 1 tsp sesame oil and 1 tsp soy sauce.
4. Step 4: In a small pan, heat 1 tsp vegetable oil over medium heat. Add 1 cup bean sprouts and 1 minced garlic clove, sauté for 2 minutes until slightly softened but still crunchy. Season with 1 tsp soy sauce, then set aside.
5. Step 5: For the sauce, whisk together 1 1/2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 1/2 tsp sugar, 2 tsp sesame oil, and 1 minced garlic clove until smooth.
6. Step 6: To assemble, place 2 cups cooked rice in a bowl. Arrange tofu, mushrooms, spinach, bean sprouts, and 2 sliced scallions on top in separate sections. Drizzle 3 tbsp of the sesame-garlic gochujang sauce over everything and sprinkle with 1 tbsp toasted sesame seeds before serving.