True Korean Bibimbap with Tofu & Edamame

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-packed bowl featuring perfectly seasoned tofu, crisp vegetables, and a spicy gochujang base—true to Korean street food tradition. This Korean-inspired vegetarian recipe, ready in about 35 minutes, pairs short-grain white rice, firm tofu, tofu marinade for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 20 min Cook: 15 min Serves 2 Korean cuisine 580 cal/serving

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Ingredients

2 cups, cooked short-grain white rice
14 oz, pressed and cubed firm tofu
2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar tofu marinade
1 cup, shelled edamame
1 cup, julienned carrots
1 cup, julienned zucchini
4 oz, cooked soba noodles
3 tbsp gochujang sauce
1 tsp sesame oil
1 tbsp sesame seeds

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Instructions

Step 1: Toss 14 oz pressed and cubed tofu with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Heat 1 tsp sesame oil in a nonstick skillet over medium-high heat and cook tofu for 5 minutes per side until golden brown.
Step 2: Steam 1 cup shelled edamame for 3 minutes until bright green. Sauté 1 cup julienned carrots and 1 cup julienned zucchini in a separate skillet with 1 tsp sesame oil for 4 minutes until crisp-tender, stirring frequently.
Step 3: In a small bowl, mix 3 tbsp gochujang sauce with 1 tbsp water until smooth. Divide 2 cups cooked rice among bowls. Arrange tofu, edamame, carrots, zucchini, and 4 oz cooked soba noodles in concentric circles around the rice.
Step 4: Drizzle gochujang sauce over the top and sprinkle with 1 tbsp sesame seeds. Serve immediately while components are still warm.