Tofu and vegetable bibimbap
Crisp tofu, sesame spinach, carrots and mushrooms on warm rice, topped with a runny fried egg and spicy sauce.
- Time50 min
- LevelMedium
- Costabout £1.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear, then cook it following the packet instructions. Keep it covered and warm.
- 2
Mix the gochujang, 1 tablespoon of the sesame oil and the rice vinegar with 2 tablespoons of water to make a sauce.
- 3
Heat the vegetable oil in a large non stick pan. Fry the tofu for 8 minutes, turning, until golden on every side. Splash in 1 tablespoon of the soy sauce and toss, then tip onto a plate.
8 min - 4
In the same pan, cook the mushrooms for 5 minutes until golden. Remove. Stir fry the carrots for 2 minutes. Remove. Wilt the spinach for 1 minute and toss with 1 teaspoon of sesame oil and a pinch of salt.
5 min - 5
Fry the eggs in a little oil until the whites are set and the yolks still runny.
- 6
Divide the rice between four bowls. Arrange the tofu, vegetables and cucumber in sections on top and place an egg on each.
- 7
Scatter with sesame seeds and serve with the sauce, stirring everything together at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.