Bibimbap Recipe – Eats Now

Name: Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces, weight Extra Firm Tofu, Pressed To Drain Out Liquid, Then Cut Into Cubes; 2 teaspoons Ginger, Finely Minced; 2 cloves Garlic, Finely Minced; 2 teaspoons Lite Soy Sauce; 1/4 teaspoons Sesame Seeds; 1/2 cups Seedless Cucumber, Thinly Sliced; 1/4 teaspoons Dark Sesame Oil; 2 teaspoons Mirin Or Rice Wine Vinegar Of Choice; 1/2 cups Shiitake Mushroom, Wiped Clean, De-stemmed And Sliced; 1 cup Cooked Quinoa; 1/2 cups Carrot, Washed, Peeled And Cut Into Thin Strips; 2 whole Eggs; 2 teaspoons Sriracha, Sambal Oelek Or Similar Chili Sauce

Servings: persons

7 ounces, weight Extra Firm Tofu, Pressed To Drain Out Liquid, Then Cut Into Cubes
2 teaspoons Ginger, Finely Minced
2 cloves Garlic, Finely Minced
2 teaspoons Lite Soy Sauce
1/4 teaspoons Sesame Seeds
1/2 cups Seedless Cucumber, Thinly Sliced
1/4 teaspoons Dark Sesame Oil
2 teaspoons Mirin Or Rice Wine Vinegar Of Choice
1/2 cups Shiitake Mushroom, Wiped Clean, De-stemmed And Sliced
1 cup Cooked Quinoa
1/2 cups Carrot, Washed, Peeled And Cut Into Thin Strips
2 whole Eggs
2 teaspoons Sriracha, Sambal Oelek Or Similar Chili Sauce

1
Combine tofu, ginger, garlic and lite soy sauce in a zip-top bag or container.
2
Seal it and toss lightly to coat tofu.
3
Be careful not to break the tofu.
4
Refrigerate for 30 minutes.
5
In a small dry pan, toast sesame seeds over low heat until browned and fragrant.
6
Remove from heat and set aside.
7
In a small bowl, combine cucumber, sesame oil, mirin and toasted sesame seeds and toss.
8
Cover bowl with plastic wrap, and refrigerate for 30 minutes.
9
Once ready to cook, spray a large skillet with non-stick spray and let it heat up over medium-high heat.
10
Add tofu and cook until browned on all sides.
11
Remove tofu from pan to a plate, and set aside.
12
Next add the mushrooms into the skillet and cook until browned.
13
Remove from heat.
14
Arranging the bowls: Divide quinoa between two large bowls (1/2 cup per bowl).
15
Next divide the tofu, mushrooms, cucumber and carrots in half and arrange each ingredient separately around the outer edge of each bowl.
16
In the same pan you toasted the sesame seeds, cook eggs according to your preference (sunny-side up or over easy is best).
17
Top the bowls with cooked egg and chili sauce of preference and enjoy!

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 ounces, weight Extra Firm Tofu, Pressed To Drain Out Liquid, Then Cut Into Cubes, 2 teaspoons Ginger, Finely Minced, 2 cloves Garlic, Finely Minced, 2 teaspoons Lite Soy Sauce, and more.

Yes, Bibimbap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bibimbap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions