Can I make bibimbap with a different protein?

Yes. Substitute tofu with tempeh, chickpeas, seitan, or beef bulgogi. Adjust cooking time based on your protein choice.

What if I don't have gochujang?

Use sriracha mixed with miso paste or red chili flakes combined with soy sauce and garlic for similar heat and umami.

Can I prepare bibimbap bowls ahead of time?

Cook rice and marinate tofu up to 1 day ahead. Assemble vegetables the morning of serving. Cook tofu and warm rice just before eating to maintain texture.

Is bibimbap naturally vegan?

Traditional bibimbap includes egg, but this version is fully vegan using tofu as the protein base.

How do I know when the tofu is cooked through?

Pan-fry until golden and slightly crispy on both sides, about 4–5 minutes per side. The edges should be caramelized.

Bibimbap Rice Bowls with Spicy Tofu

Name: Bibimbap Rice Bowls with Spicy Tofu
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tbsp gochujang; 4 garlic cloves, peeled and minced; 1 tbsp sesame oil; 1 tbsp low sodium soy sauce; 1 (14 oz) package extra-firm tofu, drained and cut into ½ inch thick planks; 1 cup shredded or julienne carrots; 2 cups sliced shiitake mushrooms; 2 cups chopped baby spinach; 1 cup bean sprouts; 1 cup jasmine rice; 1 cup kimchi, optional; ¼ cup chopped scallions

CookOSBeta

Bibimbap Rice Bowls with Spicy Tofu | CookOS

Ingredients

2 tbsp gochujang
4 garlic cloves, peeled and minced
1 tbsp sesame oil
1 tbsp low sodium soy sauce
1 (14 oz) package extra-firm tofu, drained and cut into ½ inch thick planks
1 cup shredded or julienne carrots
2 cups sliced shiitake mushrooms
2 cups chopped baby spinach
1 cup bean sprouts
1 cup jasmine rice
1 cup kimchioptional
¼ cup chopped scallions

12 Ingredients

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Instructions

1
In a medium bowl, whisk together 2 tbsp gochujang, 4 minced garlic cloves, 1 tbsp sesame oil, and 1 tbsp soy sauce until blended.
2
Spread half of the sauce over the tofu and place in a vacuum seal bag. Vacuum seal tofu using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed tofu in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 175°F for 1 hour. Top Zone: None
3
Meanwhile, add 1 cup rice to the Suvie Rice Pot and place in the Suvie Starch Cooker, making sure the pot is centered on the hot plate. Follow the prompts and select "Cook" or "Schedule". Suvie Starch Cooker Settings: Rice, Medium Grain, 1 Cup
4
After the cook, remove the pan from your Suvie. Drain any excess water from the pan and remove tofu from the vacuum-sealed bag. Drain any excess liquid from inside the bag and wipe the pan dry with a paper towel, return the tofu to the pan.
5
Place 1 cup carrots, 2 cups mushrooms, 2 cups spinach, and 1 cup bean sprouts in another Suvie pan, and top veggies with the remaining sauce. Place tofu in the top zone of your Suvie and place the vegetables in the bottom zone. Roast, both zones, at 400°F for 15 minutes.
6
After the rice has cooked, remove the pan from the Suvie Starch Cooker, fluff with a fork, and divide the rice between bowls. Once cooked, top the rice with vegetables, tofu, kimchi (if using), and scallions.