Rice dishes · Korean home cooking

Vegan crumbled-tofu bibimbap

Name: Vegan crumbled-tofu bibimbap
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice; Firm tofu; Carrot; Zucchini; Plant-based soy sauce; Minced garlic; Neutral vegetable oil; Sesame oil; Sesame seeds

Warm rice with savory crumbled tofu, carrot and zucchini. A mild Korean vegan rice bowl with soy-sesame seasoning and no egg.

25 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 paper cups (≈300 g)Original quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 paper cups (≈300 g)Reference quantity: 300 g

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Firm tofu½ of a 300 g packOriginal quantity: 150 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Carrot½ (≈75 g)Original quantity: 75 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Zucchini½ (≈100 g)Original quantity: 100 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Plant-based soy sauce2 small teaspoonsOriginal quantity: 10 ml
Substitute available
If Plant-based soy sauce is unavailable

Use instead
Plant-based tamari

Substitute quantity
2 small teaspoonsReference quantity: 10 ml

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Minced garlic½ small teaspoonOriginal quantity: 2 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Neutral vegetable oil2 small teaspoonsOriginal quantity: 10 ml
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Sesame oil1 small teaspoonOriginal quantity: 5 ml
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Wrap ½ block firm tofu (150 g) in a clean kitchen towel and press gently for 5 minutes. Crumble with a fork. Cut ½ carrot (75 g) and ½ small zucchini (100 g) into thin matchsticks. Have 2 loosely filled small paper cups cooked rice (300 g) ready; rice-cooking time is extra.
Step 2

Heat 1 teaspoon vegetable oil in a nonstick pan over medium heat. Add the tofu and stir-fry for 4–5 minutes until loose and lightly golden. Add ¼ teaspoon minced garlic and 1 teaspoon plant-based soy sauce; stir for 30 seconds and transfer to a clean bowl.
Step 3

Add the remaining 1 teaspoon vegetable oil to the pan. Fry the carrot for 2 minutes, then add the zucchini and cook for 2–3 minutes until just tender. Add the remaining ¼ teaspoon garlic and 1 teaspoon soy sauce; stir briefly. Keep the vegetables separate from the cooked tofu.
Step 4

Divide the hot cooked rice between 2 bowls. If using refrigerated rice, reheat once until steaming hot throughout, about 74°C, before assembling. Top with tofu and vegetables, drizzle over 1 teaspoon sesame oil shared between the bowls and add optional ½ teaspoon sesame seeds. Mix at the table. Do not add egg, butter or fish-based sauces.

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 servings. A small paper cup is 180 ml, a level tablespoon 15 ml and a teaspoon 5 ml. Use soy sauce and tamari labeled vegan or verified to contain no animal ingredients; avoid fish sauce, oyster sauce, anchovy/meat stock, egg, dairy and honey in this version. Contains soy, wheat and/or sesame depending on ingredients; check labels, including perilla products. Refrigerate cooked leftovers promptly at 4°C or below, within 1 hour for rice and 2 hours for other dishes; use within 24 hours and reheat once until steaming hot throughout. Rice must already be cooked; do not substitute the same weight of raw rice.