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Ingredients
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Tofu & Marinade
Tofu Slaw
Rice & Veggies
Gochujang Sauce & Garnish
Method
Tofu & Marinade
- 1
Press and prepare tofu
Wrap 14 oz extra-firm tofu in clean kitchen towels or paper towels. Place a heavy skillet or a few cans on top and press for 15–20 minutes to remove excess water. After pressing, slice tofu into 1/2-inch slabs, then cut into bite-size rectangles.
- 2
Make marinade
In a shallow bowl combine 3 tbsp soy sauce, 1.5 tbsp gochujang, 1 tbsp sesame oil, 1 tsp rice vinegar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp brown sugar (or maple syrup), 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.
- 3
Marinate and coat
Place tofu pieces in the marinade and gently toss to coat. Let sit 10–15 minutes (or up to 30 minutes in fridge) turning once so marinade penetrates. After marinating, sprinkle 2 tbsp cornstarch over tofu pieces and gently toss to coat evenly—this creates a crisp exterior when pan-frying.
- 4
Pan-fry tofu
Heat 2 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add tofu in a single layer (work in batches if necessary). Fry 3–4 minutes per side until golden and crisp. Reduce heat if outside browns too quickly. Once all sides are crisp, add any remaining marinade to the pan and simmer 30–60 seconds to glaze tofu, then remove from heat and set aside.
Tofu Slaw
- 5
Prepare slaw
Crumble 8 oz firm tofu with your hands or fork to a coarse, crumb-like texture. In a mixing bowl combine crumbled tofu, 1 cup thinly sliced red cabbage, 1/2 cup shredded carrot, 2 tbsp sliced green onion and 2 tbsp chopped cilantro (optional).
- 6
Dress slaw
Whisk together 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over the slaw mixture and toss to combine. Taste and adjust seasoning; let sit 5–10 minutes so flavors meld.
Rice & Veggies
- 7
Cook rice
Rinse 1 cup short-grain rice under cold water until water runs mostly clear. Combine with 1.25 cups water in a small pot. Bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.
- 8
Sauté vegetables
While rice cooks, heat 1 tbsp neutral oil in a skillet over medium-high heat. Add 1 cup sliced mushrooms and sauté 3–4 minutes until browned. Add 3/4 cup zucchini half-moons and 1/2 cup bean sprouts (if using) and cook another 2–3 minutes until just tender. Season veggies with 1 tsp soy sauce and 1/2 tsp salt, stirring to combine. Briefly wilt 1 cup spinach in the pan (30–60 seconds) just before finishing. Remove veggies from heat and keep warm.
Gochujang Sauce & Garnish
- 9
Make sauce
In a small bowl whisk together 2 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey or maple syrup and 1 tsp water until smooth. Taste and adjust: add a little more water to thin or more gochujang for heat.
- 10
Assemble bibimbap
Divide warm rice between two bowls. Arrange glazed tofu, tofu slaw, sautéed mushrooms, zucchini, spinach and bean sprouts over the rice in separate sections for a classic bibimbap look. Drizzle 1–2 tbsp gochujang sauce over each bowl (or serve on the side). Garnish with 1 tsp toasted sesame seeds and 1 tbsp sliced scallion and optional nori strips.
- 11
Serve
Serve bowl hot. To eat, mix components together so sauce coats rice and tofu. Leftovers: store components separately in airtight containers for up to 3 days; reheat rice and tofu before assembling.
