Vegan Tofu Bibimbap
with Cabbage, Carrots & Gochujang Pickles
- Sesame
- Soy
- Wheat
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.
Ingredients
5 teaspoon
Rice Wine Vinegar
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
1 clove
Garlic
1 teaspoon
Korean Chili Flakes
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 unit
Cucumber
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the delicious flavors, especially the gochujang pickled cucumbers. Some found the tofu's texture chicken-like.
- Ease of prep: Several noted multiple steps, with some finding the tofu tricky to crumble and cook without excess moisture.
- Suggestions: Consider cooking the cabbage with the tofu and sauce for better integration. Add extra crunchy elements for texture contrast.
- Leftovers: Some found leftovers less appealing; consider adjusting portions or consuming fresh for best results.
Reviews from our home cooks
Very delicious! If I didn't know it was tofu, I would have thought I was eating chicken. That's how good the texture and quality of it was.
A delicious meal, but I would have preferred with ground turkey instead of tofu. The tofu was tricky to mash up and cook with flavor without being too wet.
The flavors were delicious and went together perfectly. Plus I love having vegan options.
