• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Korean Tofu Bibimbap Sandwiches

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: July 10, 2015

    Korean Tofu Bibimbap Sandwiches

    Jump to Recipe Print Recipe

    Garlicky veggies, kimchi, fresh spinach and pan-fried tofu drenched in spicy Korean red pepper sauce are stuffed into crusty rolls with vegan mayo to make these umami-packed bibimbap sandwiches.

    Korean Tofu Bibimbap Sandwiches

    The problem with running a food blog where you share lots of ethnic recipes, and in particular a vegan food blog where you share lots of ethnic recipes, is that you get a lot of people who react one of two ways: (1) "This is too exotic. Can I substitute a bunch of stuff?" or (2) "This is so inauthentic. Why'd you substitute that stuff?" I try to aim for a nice place in the middle, and judging by the nice even split in reactions, I'm succeeding.

    I posted a bibimbap recipe a while back, which is pretty exotic to most Americans, and I did get some questions, and even a comment about tofu being unsuitable, as meat is apparently more authentic. Whatever the case, authentic or not, the Korean restaurants I've eaten bibimbap in have all had tofu as an option, for which I'm very grateful because otherwise I might never have experienced the deliciousness that is bibimbap.

    Korean Tofu Bibimbap Sandwiches

    This makes no attempts at feigning authenticity. It's totally invented. I made it up and I'd do it again. It was goooooooood.

    My biggest issue when I posted that first bibimbap recipe was the whole stone bowl thing. I love those hot sizzly bowls, and I can't imagine eating my bibimbap rice without it having sizzled away against the surface of a stone bowl, but I know most people reading weren't about to go out and invest in special tableware for that one dish. So I ditched the bowl and the rice completely. I didn't miss them. Stuffing things into a sandwich is probably my favorite way to make seemingly exotic food more accessible. This sandwich is a whole new species of bibimbap, no special equipment needed.

    At this point you may be asking yourself "What on earth is this girl talking about?" If you don't know, fret not. Order what you need on Amazon and make this sandwich. Call it Spicy Tofu Sandwich, or whatever you like. Eat it. You'll love it.

    Korean Tofu Bibimbap Sandwiches
    Vegan Bibimbap Sandwich on a Plate with Dish of Sauce and Bunch of Scallions in the Background
    5 from 1 vote
    Print

    Korean Tofu Bibimbap Sandwiches

    Garlicky veggies, kimchi, fresh spinach and pan-fried tofu drenched in spicy Korean red pepper sauce are stuffed into crusty rolls with vegan mayo to make these umami-packed bibimbap sandwiches.
    Course Sandwich
    Cuisine American, Korean-Inspired
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Alissa

    Ingredients

    For the Bibimbap Sauce

    • ¼ cup gochujang
    • 2 tbsp. sesame oil
    • 2 tbsp. agave
    • 2 tbsp. rice vinegar
    • 2 tbsp. water
    • 2 garlic cloves minced

    For the Bibimbap Sandwiches

    • 1 lb. extra firm tofu drained and pressed at least 20 minutes
    • 2 tbsp. vegetable oil any neutral flavored cooking oil, divided
    • 8 large shiitake caps about 4 oz.
    • 2 carrots julienned
    • 2 garlic cloves minced
    • about ½ cup baby spinach leaves
    • about ½ cup vegan kimchi
    • 1 scallion chopped
    • toasted sesame seeds
    • 4 sandwich rolls sliced open
    • vegan mayonnaise

    Instructions

    1. Whisk bibimbap sauce ingredients together in a small bowl. Set aside.
    2. Slice tofu into 8-12 slabs, each between ¼ and ½ inch thick. Any shape will do, as long as they're sized to fit your rolls. Set aside.
    3. Coat a large, flat bottomed skillet with 1 tablespoon of oil and place over medium heat. Arrange shiitake caps in skillet and cover. Allow to cook for about 4 minutes, until lightly browned and tender. Remove from skillet and transfer to plate.
    4. Add carrots and garlic to skillet. Stir-fry until tender-crisp, about 2 minutes. Remove from skillet and transfer to a plate.
    5. Recoat skillet with remaining 1 tablespoon of oil. Arrange tofu slabs in skillet and cook until browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Flip again, reduce heat to low and spoon about half of your bibimbap sauce over tofu. Cook about 1 minute, flip and cook another minute, until sauce coats tofu and is lightly caramelized in spots.
    6. Slather sandwich rolls with mayo and stuff with tofu, shiitakes, carrots, spinach and kimchi. Drizzle with additional sauce and sprinkle with sesame seeds and scallions.
    « Spaghetti with Tempeh Vegan Ragù and Toasted Panko
    Grilled Mediterranean Black Olive Hummus Panini Sandwiches »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Maikki says

      July 11, 2015 at 3:00 pm

      Lovely idea, I love Korean food :)

      Reply
    2. Pauline says

      June 14, 2021 at 5:25 am

      5 stars
      This is such a tasty sandwich - had it for dinner last night and it went down a treat. Thanks

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    121 shares
    • 69