Vegan Bibimbap Bowl with Tofu and Sesame-Gochujang Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant, plant-based Korean rice bowl featuring marinated tofu, sautéed vegetables, and a creamy sesame gochujang dressing. This korean (vegan) ready in about 60 minutes blends brown rice, firm tofu, medium zucchini 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 520 calories and feeds 2, 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

• 1.5 cups brown rice
• 8 oz firm tofu
• 1 medium zucchini
• 1 cup sliced shiitake mushrooms
• 1 medium carrot
• 3 cups spinach
• 1 cup bean sprouts
• 4 tbsp sesame oil
• 3 tbsp soy sauce
• 3 cloves minced garlic
• 2 tbsp gochujang
• 2 tbsp tahini
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp toasted sesame seeds
• 1 stalk thinly sliced green onion

Instructions

1. Step 1: Cook 1.5 cups brown rice with 3 cups water in a pot or rice cooker for about 40 minutes until tender and fluffy.
2. Step 2: Press 8 oz firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
3. Step 3: In a bowl, toss tofu cubes with 1 tbsp soy sauce, 1 minced garlic clove, and 1 tbsp sesame oil. Heat a nonstick skillet over medium-high heat and pan-fry tofu for 8 minutes, turning occasionally until golden and crisp on all sides. Set aside.
4. Step 4: Julienne 1 medium zucchini and 1 medium carrot. Sauté zucchini in 1 tbsp sesame oil over medium heat for 3 minutes until softened but still firm; season with 1 tsp soy sauce. Repeat with carrots in a separate pan.
5. Step 5: In the same skillet, add 1 tbsp sesame oil and sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove and 1 tsp soy sauce for 4 minutes until browned.
6. Step 6: Blanch 3 cups spinach in boiling water for 30 seconds, drain well, and sauté briefly in 1 tbsp sesame oil with a pinch of salt for 2 minutes until just wilted.
7. Step 7: Cook or blanch 1 cup bean sprouts for 1 minute, drain and season lightly with salt.
8. Step 8: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp tahini, 1 tbsp lime juice, 1 tsp maple syrup, and 1 tbsp water until smooth to make the sesame-gochujang dressing.
9. Step 9: To serve, divide rice into 2 bowls. Arrange tofu, zucchini, carrot, mushrooms, spinach, and bean sprouts in sections over the rice.
10. Step 10: Drizzle each bowl with half the sesame-gochujang dressing, sprinkle with 1 tbsp toasted sesame seeds and 1 sliced green onion. Mix well before eating for balanced flavors.