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Vegan Tofu Bibimbap
45m$13.34

Vegan Tofu Bibimbap

A colorful Korean-inspired vegan rice bowl with crisp tofu, sautéed vegetables, fresh cucumber, sesame, soy sauce, and chili garlic sauce. Arrange the toppings in separate piles, then mix before eating.

  • bibimbap
  • common ingredients
  • Korean-inspired
  • plant-based
  • rice bowl
  • tofu
  • Vegan
Bundle it with similar meals
20 min prep25 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

extra-firm tofu · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cremini mushrooms · 8 Ounce

Kroger® Sliced Baby Bella Mushrooms

100%

In recipe$2.99
To buy$2.99
Details
8 oz$2.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cucumber · 1 Count

Cucumber

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

green onions · 3 Count

Green Onions

50%

In recipe$0.65
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

white rice · 1.5 Cup

Kroger® Enriched Long Grain White Rice

31%

In recipe$0.55
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

carrots · 2 Count

Carrots

27%

In recipe$0.45
To buy$1.69
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

garlic · 2 Count

Garlic

Sale

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

soy sauce · 0.25 Cup

Kikkoman® Soy Sauce

20%

In recipe$0.60
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

sesame oil · 3 Tablespoon

Kroger® Pure Sesame Oil

20%

In recipe$1.00
To buy$4.99
Details
Kroger · 7.5 fl oz$4.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

sesame seeds · 1 Tablespoon

Kroger® Sesame Seed Shaker

15%

In recipe$0.32
To buy$2.19
Details
Kroger · 2.12 oz$2.19 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

chili garlic sauce · 2 Tablespoon

Huy Fong Chili Garlic Sauce

13%

In recipe$0.31
To buy$2.49
Details
Huy Fong · 8 oz$2.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

water · 2.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$13.34

· only what you use

$3.34

per serving · 4 servings

You pay at checkout$27.29
49% used in this recipe$13.95 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-2 1/4 cups
  • white rice-1 1/2 cups
  • extra-firm tofu-14 oz
  • cremini mushrooms-8 oz
  • carrots-2 medium
  • baby spinach-5 oz
  • cucumber-1 medium
  • green onions-3 stalk
  • garlic-2 cloves
  • soy sauce-1/4 cup
  • sesame oil-3 tablespoons
  • chili garlic sauce-2 tablespoons
  • sesame seeds-1 tablespoon
1
Prep rice, tofu, and vegetables
Cutting Board
Chef’s knife
Clean kitchen towel

Rinse the white rice until the water runs mostly clear. Press the tofu with a clean towel for 10 minutes, then cube it; slice the mushrooms, julienne the carrots, slice the cucumber and green onions, and mince the garlic.

Use a stable cutting board and keep fingers clear of the knife blade while slicing and julienning vegetables.

1 1/2 cups white rice
14 ounces tofu
8 ounces cremini mushrooms
2 Count carrots
1 Count cucumber
3 Count green onions
2 Count garlic
2
Cook the rice
Medium saucepan with lid
Measuring cups and spoons

Cook the rice with 2 1/4 cups water in a covered saucepan: bring to a boil, reduce to low, cook for 15 minutes, then rest off heat for 10 minutes before fluffing.

Open the covered saucepan away from your face to avoid hot steam.

1 1/2 cups white rice
2 1/4 cups Water
3
Make the sauce
Small bowl
Measuring cups and spoons

Stir together the sauce in a small bowl: soy sauce, chili garlic sauce, minced garlic, and 1 tablespoon sesame oil. Set aside for seasoning and serving.

1/4 cup soy sauce
2 tablespoons chili garlic sauce
2 Count garlic
1 tablespoon sesame oil
4
Sear the tofu
Large nonstick skillet
Plate

Sear the tofu in a skillet with 1 tablespoon sesame oil over medium-high heat for 6 to 8 minutes, turning until golden on several sides. Add 2 tablespoons sauce and cook for 30 seconds, then transfer to a plate.

Dry the tofu well before searing to reduce hot oil splatter.

14 ounces tofu
1 tablespoon sesame oil
5
Cook mushrooms and carrots
Large nonstick skillet
Plate

Sauté the mushrooms in the same skillet for 3 to 4 minutes until browned and tender; add 1 tablespoon sauce, then transfer to a plate. Sauté the carrots for 2 to 3 minutes until tender-crisp.

8 ounces cremini mushrooms
2 Count carrots
6
Wilt the spinach
Large nonstick skillet

Add the remaining 1 tablespoon sesame oil and the baby spinach to the skillet. Wilt the spinach for 1 to 2 minutes, adding 1 tablespoon sauce and cooking until bright green.

1 tablespoon sesame oil
5 ounces spinach
7
Assemble and serve

Assemble bibimbap bowls with rice on the bottom and separate piles of tofu, mushrooms, carrots, spinach, and cucumber on top. Finish with remaining sauce, green onions, and sesame seeds, then mix just before eating.

1 Count cucumber
3 Count green onions
1 tablespoon sesame seeds
8

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