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Tofu Bibimbap



  • ½ cup instant brown rice

  • ½ cup water

  • 1 Tbsp canola oil

  • 1 (7oz) block firm tofu, pressed (optional) & crumbled into bit-sized chunks

  • 2 green onions, chopped into 1-inch pieces, then halved lengthwise, separate white & green parts

  • 1 medium zucchini, match-sticked

  • 1 medium carrot, peeled, peel into long ribbons & cut into 1” pieces

  • 1-2 tsp oil or butter (optional)

  • 1 egg (optional)

Sauce Ingredients

  • ¼ cup soy sauce

  • ½ tsp ground ginger

  • ½ tsp brown sugar or sugar

  • 2 tsp rice vinegar or white vinegar

  • 1 tsp sesame seed oil

  • ¼ tsp red pepper flakes


  • ¼ nori sheet, match-sticked

  • ½ teaspoon sesame seeds

  • Green onions (green parts), finely chopped


  1. In a medium pot add rice and water, bring to a boil then reduce heat to low. Cover and cook for 7-8 minutes. Take off heat and set aside for later.

  2. Wrap tofu in paper towel or clean kitchen towel, place a heavy plate on top and let it sit for 5 minutes. While waiting for tofu, cut all vegetables as instructed.

  3. Mix all sauce ingredients in a small bowl.

  4. Heat 1 Tbsp oil in a large skillet over medium high heat. Add tofu and half of the sauce. Cook until all liquid is gone, and tofu is browned, stirring occasionally –about 8-10 minutes. Move tofu to one side of the skillet.

  5. On the empty side of the skillet, drizzle oil and add prepared zucchini, sauté for 3-4 minutes. Add the rest of the sauce, carrot, and green onion. Sauté for another 1-2 minutes. Take off heat.

  6. Serve tofu and vegetables over rice with garnishes if desired.

  7. Optional: Heat a skillet on medium high heat and melt butter. Crack egg into skillet and cook for 1-2 minutes. Carefully flip egg and cook for 1-2 minute. Serve on top of tofu bibimbap.

Tofu Bibimbap
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