---
title: Vegan Tofu Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-tofu-bibimbap-633c6b075298712b1203901d
servings: 2
time required: 35 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Wheat
tags:
  - Vegan
  - Spicy
  - Veggie
rating: 4.0
rating_count: 784
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the delicious flavors, especially the gochujang pickled cucumbers.
  - theme: Ease of prep
    text: Several noted multiple steps, with some finding the tofu tricky to crumble and cook without excess moisture.
image: "https://images.recipes.furrysalamander.com/vegan-tofu-bibimbap.avif"
---

Wash and dry all produce. Halve and thinly slice @cucumber{1%unit} into half-moons. Trim and slice @scallions{2%unit} into ½-inch pieces. Peel and mince @garlic{2%cloves}. Drain and press @tofu{14%oz} with paper towels, then crumble into pea-size pieces over a #large bowl{}.

In a #small pot{}, combine @jasmine rice{1%cup}, @water{1¼%cup}, and @salt{½%tsp}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready. Place cucumber in a #medium bowl{}; season generously with salt and toss to coat. Let stand for ~{5%minutes}; rinse thoroughly and drain.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add scallions and cook, stirring, until lightly charred ~{3%minutes}. Add @red cabbage and carrot mix{1%bag}; cook, stirring occasionally, until slightly softened and lightly browned ~{2%minutes} more. Remove pan from heat. Transfer veggies to a second #medium bowl{}; toss with half the @sesame oil{1%tbsp}. Season with salt and @black pepper{pinch} to taste.

Heat another drizzle of oil in the same pan over medium-high heat. Add tofu; season with salt. Cook, stirring occasionally, until golden brown ~{5%minutes}. Add @bulgogi sauce{3%tbsp}, @hoisin sauce{1%tbsp}, and @water{½%cup}. Simmer, stirring occasionally, until thickened ~{2%minutes}.

While tofu cooks, to the bowl with cucumber, add garlic, @gochujang sauce{2%tbsp}, half the @rice wine vinegar{2%tbsp}, remaining sesame oil, @sugar{1%tsp}, and @korean chili flakes{1%tsp} to taste. Toss to combine.

Fluff rice with a fork. Divide rice between bowls; top with tofu, gochujang pickles, and stir-fried veggies in separate sections. Garnish with @sesame seeds{1%tbsp} and serve.