Vegan Korean Tofu Bibimbap Recipe

Prepare rice

If using freshly cooked rice, spread it on a tray to cool and dry slightly; ideally use day-old refrigerated rice to get better texture. Break up large clumps with a fork so grains are separate.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat. When shimmering, add the rice, spreading it into an even layer (about 1/2-inch thick). Press lightly with a spatula.

Cook undisturbed for 6–8 minutes until the bottom is well browned and crisp. Flip sections (or flip the whole sheet by inverting onto a plate and returning to pan) and crisp the other side for 4–6 minutes. Stir in toasted sesame oil and salt, toss briefly, then remove from pan and keep warm.

In a small bowl combine soy sauce, rice vinegar, maple syrup, and water; set aside.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary) and let them sear without stirring for 2–3 minutes so they brown.

Stir mushrooms and add minced garlic and grated ginger. Cook 1 minute until fragrant.

Pour the reserved sauce over the mushrooms, reduce heat to medium, and cook 2–3 minutes until the liquid mostly reduces and mushrooms are glazed. Stir in sliced scallion whites and toasted sesame seeds; season with cracked black pepper. Remove from heat and keep warm.

Pat tofu dry with paper towels and press for at least 15 minutes if not already pressed. Cut into 1/2-inch cubes.

Gently toss tofu cubes with cornstarch, salt, and pepper until evenly coated.

Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer (work in batches if needed). Fry, turning occasionally, until all sides are golden and crisp, about 10–12 minutes total. Transfer to a paper towel-lined plate.

While rice, mushrooms, and tofu cook, prep vegetables: shred or julienne the carrot, slice the cucumber, and either briefly sauté spinach with a pinch of salt and a splash of water for 30–45 seconds until wilted or leave raw if preferred.

If using kimchi, roughly chop it and set aside. Cut nori into thin strips if using.

Whisk together gochujang, rice vinegar, soy sauce, maple syrup, sesame oil, and water in a small bowl until smooth. Adjust sweetness or acidity to taste by adding more maple or vinegar. If you prefer thinner sauce, add another teaspoon of water.

Divide the crispy rice among 4 shallow bowls (about 1 cup rice per serving). Arrange crispy tofu, soy-ginger mushrooms, shredded carrot, cucumber, spinach, and kimchi in sections over each rice portion to create a colorful bibimbap layout.

Drizzle 1 tablespoon gochujang sauce over each bowl (serve extra on the side). Sprinkle with scallion greens, toasted sesame seeds, and nori strips. Add gochugaru to taste and a lime wedge if desired.

To eat, mix everything together so crispy rice and sauce coat the vegetables and tofu. Serve warm.