Very Veggie Recipes: Tofu Bibimbap

April 26, 2020
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Learn about the Very Veggie Movement

This spicy Korean dish features sauteed and seasoned vegetables and a red, peppery sauce served over a bed of warm rice. Here, we use tofu and Sriracha to give it its signature kick.


1 zucchini
Pack of portobello mushrooms
2 scallions
2 large carrots
2 cloves of garlic
¾ cup of jasmine rice
5 tbsp of soy sauce
1 tbsp of sesame oil
1 tbsp of sugar
5 tsp white wine vinegar
Sriracha hot sauce
1 pack of medium-firm (or firm) tofu


  1. Remove tofu from packaging and cut in half, wrap in a small kitchen towel and apply pressure. Add another small kitchen towel and press with a heavy plate or large book.
  2. Meanwhile, wash and dry all produce. Remove stems of mushrooms and slice thinly.
  3. Trim zucchini and cut into thin slices, then halve slices, crosswise, into half-moons.
  4. Peel carrots and then shave lengthwise into ribbons. Rotate until you get to the core.
  5. Trim and chop scallions, divide the whites from the greens. Peel garlic and mince.
  6. In a small bowl combine minced garlic, soy sauce, sesame oil, sugar, and as much Sriracha sauce as you prefer. Stir until smooth.
  7. Unwrap pressed tofu from the towel and crumble into a large bowl.
  8. In a small pot, combine rice with 1¼ cup water. Bring to a boil and then reduce heat to low. Cook until rice is tender, about 15 minutes, and then turn off the heat and keep covered.
  9. Heat a drizzle of olive oil in a medium pan or wok. Add carrots and season with salt and pepper. Cook until tender, 4 to 5 minutes, and then transfer to another bowl.
    Add zucchini and a little olive oil. Season with salt and pepper and cook until tender. Transfer to the same bowl as cooked carrot ribbons.
  10. Add the chopped mushrooms with another drizzle of olive oil. Cook 3 to 5 minutes, or until soft. Season with salt and pepper and transfer to bowl with veggies.
  11. Heat another drizzle of olive oil in a pan, add crumbled tofu and cook until lightly browned. Add salt and pepper and then stir in the soy sauce Sriracha mixture. Cook another 5 to 10 minutes over medium heat until tofu is crumbled and dry. Add scallion greens and mix together.
  12. Meanwhile, mix scallion whites, white wine vinegar, and a pinch of salt in a small bowl.
  13. Fluff rice and place in a bowl. Arrange carrots, zucchini, mushrooms, and tofu crumbles on top of rice. Add white scallion mixture and Sriracha to taste. Enjoy!

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