Vegan bibimbap with gochujang tofu
A colourful Korean rice bowl topped with sticky gochujang tofu and crunchy sesame vegetables.
- Time50 min
- LevelMedium
- Costabout £2.73 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 in 450 ml water, covered, for 12 minutes on a low heat. Leave it covered for 10 minutes.
12 min - 2
Mix the gochujang, soy sauce and maple syrup with 2 tbsp water. Toss the tofu in half of it.
- 3
Heat 1 tbsp olive oil in a large non stick pan and fry the tofu for 8 minutes, turning, until sticky and crisp at the edges. Pour in the rest of the sauce for the last minute.
8 min - 4
Wilt the spinach in a pan with a splash of water for 1 minute, squeeze dry, and toss with half the garlic, half the sesame oil and a pinch of salt.
- 5
In the same pan, cook the carrot, courgette and mushrooms separately in the remaining olive oil, 2 to 3 minutes each, seasoning each lightly.
- 6
Divide the rice between four bowls. Arrange the vegetables and tofu in sections on top.
- 7
Finish with sesame seeds, spring onion, and a little more gochujang on the side if you like it hot.
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.