topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegan Tofu Bibimbap

Vegan Tofu Bibimbap

with Cabbage, Carrots & Gochujang Pickles

The only thing more fun than saying “bibimbap” is eating it! Our plant-based riff on the classic Korean dish is positively bursting with flavorful goodness. Stir-fried red cabbage and carrots are tossed in an aromatic, spicy-sweet sauce, and served over a bed of steamy rice along with browned tofu crumbles, tangy, sweet-and-spicy gochujang pickled cucumber, and sesame seeds, all just waiting to be mixed up and savored.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Super Select Cucumber

2 unit


1 clove


1 unit


(Contains Soy)

¾ cup

Jasmine Rice

4 ounce

Red Cabbage and Carrot Mix

1 tablespoon

Sesame Oil

(Contains Sesame)

4 ounce

Bulgogi Sauce

(Contains Soy, Sesame, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

1 teaspoon

Korean Chili Flakes

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon





Nutrition Values

/ per serving
Calories780 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate114 g
Sugar38 g
Dietary Fiber3 g
Protein22 g
Cholesterol0 mg
Sodium2120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Bowl
Small pot
Medium Bowl
Large Pan



• Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice into half-moons. Trim scallions, then cut crosswise into ½-inch pieces. Peel and mince or grate garlic. • Open and drain tofu; press out excess water with paper towels. Crumble tofu into pea-size pieces over a large bowl.

Cook Rice & Salt Cucumber

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and ½ tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Place cucumber in a medium bowl; season generously with salt and toss to coat. Let stand for 5 minutes; rinse thoroughly. Drain cucumber and return to bowl.

Stir-Fry Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cook, stirring, until lightly charred, 3-5 minutes. • Add red cabbage and carrot mix; cook, stirring occasionally, until slightly softened and lightly browned, 1-2 minutes more. • Remove pan from heat. Transfer veggies to a second medium bowl; toss with half the sesame oil. Season with salt and pepper to taste.

Cook Tofu

• Heat another drizzle of oil in same pan over medium-high heat. Add tofu; season with ½ tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until golden brown, 3-5 minutes. • Add bulgogi sauce, hoisin, and ½ cup water (1 cup for 4). Simmer, stirring occasionally, until thickened, 1-2 minutes.

Finish Cucumber

• While tofu cooks, to bowl with cucumber, add garlic, gochujang, half the vinegar (we sent more), remaining sesame oil, 1 tsp sugar (2 tsp for 4 servings), and chili flakes to taste. Toss to combine.

Finish & Serve

• Fluff rice with a fork. • Divide rice between bowls; top with tofu, gochujang pickles, and stir-fried veggies in separate sections. Garnish with sesame seeds and serve.

Meal right image

Explore Similar Recipes

Meal left image