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Get inspired by real stories of transformation and cook a delicious, healthy dish.

Explore Korean-inspired cooking with Tofu Bibimbap, a colorful bowl filled with seasoned tofu, sautéed vegetables, and flavorful sauce. This dish is a celebration of balance—textures, colors, and nutrients working together.

Recipe: Tofu Bibimbap

Servings per recipe: 4
Prep time: 30 minutes
Cook time: 5 minutes

Ingredients

  • 3 Cups of Brown Rice
  • 1 Cup of Carrots, julienned
  • 4 Cups of Baby Spinach
  • 2 Cups of Bean Sprouts
  • 1 Cup of Corn Kernels (grilled optional)
  • 3 Cups of Zucchini, quartered and sliced
  • 4 oz of firm Tofu, cut into 1-inch cubes
  • 2 tsp Sesame Oil
  • 3 Cups Shiitake and Enoki Mushrooms
  • 4 Tbsp Tamari Soy Sauce
  • 2 Tbsp Mirin
  • 3/4 tsp Salt
  • 2 Tbsp Seaweed Strips
  • Sprinkle Black and/or white sesame seeds

Sauce Ingredients:

  • 4 Tbsp Gochujang (korean fermented red chili paste)
  • 1 Tbsp Honey
  • 1/2 tsp Sesame oil
  • 1 1/2 tsp Mirin
  • 1-2 Tbsp Water (to dilute gochujang)

Directions

Boil rice in 3 quarts salted water for about 30 minutes or until soft. Drain and set aside to keep warm.

Vegetables: cook each separately in a skillet over medium heat adding a little salt and sesame oil as needed to each, setting each aside when done before using the same pan to cook the next.

Tofu: cook in hot skillet without stirring until browned then turn and brown the next side until browned all over.

Mushrooms: cook with soy sauce and mirin and continue cooking until liquids are absorbed and mushrooms are softened.

For the sauce, place the sauce ingredients in a bowl and whisk until no lumps remain. Add enough extra water to achieve the consistency of warm honey.

To serve: place a layer of warm cooked rice on the bottom of a wide bowl or plate. Arrange the prepared vegetables and tofu on top of the rice. Pour 1-2 Tbsp of sauce over the tofu and other ingredients as desired. Garnish with seaweed and sesame seeds and enjoy!

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