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5 from 2 votes
Two Bowls of Vegan Bibimbap on a Rustic Surface with Water Glass and Chopsticks
Tofu Bibimbap (or Dolsot Bibimpap)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A vegan version of a Korean classic, these tofu bibimbap rice bowls are filled with veggies and dressed in spicy red pepper sauce.
Course: Entree
Cuisine: American, korean
Servings: 4
Calories: 519 kcal
Author: Alissa
Ingredients
For the Rice
  • 1 cup sushi rice
  • 1 ½ cups water
  • 2 teaspoons rice vinegar
  • ¾ teaspoon salt
For the Bibimbap Sauce
  • ¼ cup gochujang
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves, minced
  • 2 tablespoons agave or maple syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
For the Rice Bowls
  • 2 tablespoons vegetable oil, divided
  • 3 garlic cloves, minced
  • 8 ounces shiitake mushrooms, stemmed and sliced into strips
  • 4 carrots, sliced into matchsticks
  • 1 medium zucchini, sliced lengthwise into thin strips
  • 1 cup fresh spinach, sliced
  • 14 ounces extra firm tofu, drained and pressed at least 15 minutes, and cubed
  • ½ cup bean sprouts
  • 2 scallions, chopped
  • Toasted sesame seeds
Instructions
Prepare the Sushi Rice
  1. Place the rice into a fine mesh strainer and rinse it under cold running water until water runs clear, about 1 minute. Place the water, vinegar and salt into small saucepan and set over high heat. Bring the water to a boil. Add the rice, lower heat and cover. Simmer until all of the liquid is absorbed, about 20 minutes. Remove from heat and allow to sit, covered, for at least another 10 minutes.
Prepare the Bibimbap Sauce
  1. Whisk all ingredients together in a small bowl. You can thin with some additional water if needed.
Prepare the Rice Bowls
  1. If using dolsots, place them in oven and turn on the heat to 450° degrees.
  2. Place 2 teaspoons of vegetable oil in medium skillet and place over medium-high heat. Add 1 garlic clove and shiitakes mushrooms. Stir-fry until tender, about 3 minutes. Remove the mushrooms from the skillet and transfer to a plate. Keep the skillet over heat.
  3. Place another 2 teaspoons of vegetable oil into the skillet. Add 1 garlic clove and carrots. Stir-fry until tender-crisp, about 2 minutes. Remove the carrots from the skillet and transfer to a plate. Keep the skillet over heat.
  4. Place the remaining 2 teaspoons of vegetable oil into skillet. Add 1 garlic clove and zucchini. Stir-fry until tender crisp, about 2 minutes. Remove from the skillet and transfer to a plate. Remove the skillet from heat.
  5. If using dolsots, remove them from oven. Optionally, if you have a gas stove, you can place them over the burners for a minute or so to get them even hotter. Remove them from the heat and transfer to heat resistant surface.
  6. Divide the rice into dolsots or 4 conventional bowls. Top with spinach, followed by shiitakes, carrots, zucchini, tofu, bean sprouts, scallions and sesame seeds.
  7. Serve with bibimbap sauce.
Recipe Notes

I like to leave the tofu uncooked and simply let the rest of the ingredients warm it up when I eat this dish. But free free to pan-fry it using this method if you prefer.

Nutrition Facts
Tofu Bibimbap (or Dolsot Bibimpap)
Amount Per Serving
Calories 519 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Saturated Fat 3.4g17%
Sodium 1168mg49%
Potassium 739mg21%
Carbohydrates 73.2g24%
Fiber 6.4g26%
Sugar 21.8g24%
Protein 16.2g32%
Calcium 270mg27%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.