Korean Crispy Tofu Bibimbap with Gochujang

Name: Korean Crispy Tofu Bibimbap with Gochujang
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 block firm tofu (pressed and cubed); 2 cups cooked rice (warm); 1 cup spinach (blanched); 1 cup carrot (julienned); 1 cup bean sprouts (blanched); 1/4 cup gochujang; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 teaspoons sugar; 2 tablespoons vegetable oil; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper (ground); 2 teaspoons sesame seeds (toasted); 1 stalk green onion (chopped)

VegetarianKoreanDinnerQuickHealthyFamily-Friendly

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A vibrant and flavorful Korean dish featuring crispy tofu, fresh vegetables, and a spicy gochujang sauce served over warm rice.

Macronutrients per serving

grams

Protein

16.0g 19%

Fat

18.0g 21%

Carbs

52.0g 60%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

40% DV

Essential for vision and immune function

🔺 Iron

15% DV

Important for blood production

🔺 Calcium

10% DV

Vital for bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 block firm tofu pressed and cubed
2 cups cooked rice warm
1 cup spinach blanched
1 cup carrot julienned
1 cup bean sprouts blanched
1/4 cup gochujang
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
2 tablespoons vegetable oil

Crispy Tofu Coating

1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper ground

Garnishes

2 teaspoons sesame seeds toasted
1 stalk green onion chopped

Instructions

1 Press the tofu block to remove excess water, then cut into 1-inch cubes.
2 In a bowl, mix cornstarch, salt, and black pepper. Coat tofu cubes evenly with this mixture.
3 Heat vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove and set aside.
4 Blanch the spinach and bean sprouts in boiling water for 1-2 minutes. Drain and rinse under cold water.
5 In a small bowl, mix gochujang, soy sauce, sesame oil, and sugar until smooth to make the sauce.
6 To assemble, place a portion of warm rice in each bowl. Arrange spinach, carrots, bean sprouts, and crispy tofu on top of the rice.
7 Drizzle the gochujang sauce over the assembled bowl.
8 Garnish with toasted sesame seeds and chopped green onions before serving.