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Tofu Bibimbap

A spicy Korean rice bowl topped with tofu and colourful vegetables.

Time 1 hour
Skill Level Easy

Ingredients list

Serves 2
  • 1 cup rice
  • 280 g extra-firm tofu
  • 1 tbsp gochujang sauce
  • 2 tablespoons sesame oil
  • 2 tsps ginger
  • 1 teaspoon sesame seeds
  • 2 carrots
  • 1/2 cucumber
  • 1/2 zucchini (courgette)
  • 4 mushrooms (shitakke if you can find them)
  • 1 garlic clove
  • 4 cups baby spinach
  • 1 cup green beans
  • 1 cup radish
  • 1 teaspoon sugar
  • pinch salt
  • 2 tablespoons Japanese rice wine vinegar (to cover radish)
  • 2 tablespoons soy sauce or tamari if you are gluten free


  1. Pickle the radish: Combine equal parts hot water and vinegar with a teaspoon of salt and sugar. Add the sliced radish and vinegar mix to a sterilized jar. Put aside.* 
  2. Preheat oven to 200 C / 390 F 
  3. Mix gochujang paste, water, ginger and soy sauce
  4. Coat tofu in the gochujang mix and place on baking sheet with parchment paper. Set the rest of the mix aside for later. 
  5. Bake coated tofu for 20 minutes
  6. Cook the rice 
  7. While you’re waiting, cut zucchini, carrot and cucumber into matchsticks
  8. Grill or dry fry zucchini and carrot until soft
  9. Dry fry mushrooms in soy sauce/tamari with garlic.
  10. Boil green beans(You could use any veg you have lying about!) 
  11. Wilt spinach ( I used the microwave to do this) 
  12. Add rice to bowl and arrange the vegetables on top including the pickled radish.
  13. Add the tofu on top.
  14. Drizzle with sesame oil and sesame seeds. Add the spicy sauce.
  15. You can also use a chilli sauce like MSG-free sriracha

*Make pickled radish the day before for optimum taste

The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. This is a great way of using up leftover vegetables, just use what’s in your fridge already. Traditionally, the different colours are symbolic and it is usual to have five or so different colours. 

The key ingredient is Gochujang (red chili paste) is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. You can find it at Asian supermarkets or in your usual supermarket for example in Sainsbury’s or Waitrose in the UK. If you can’t find it, there are various recipes to make it online. Please note that gochujang would fall into the ‘amber’ category i.e. may be used little and not too often.

Other options: broccoli, pepper, edamame beans, spring onions, bean sprouts, avocado, & kimchi