Crispy Tofu Bibimbap with Mustard Greens & Zucchini

Name: Crispy Tofu Bibimbap with Mustard Greens & Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 Persian cucumbers, thinly sliced; 2 teaspoons grated peeled fresh ginger; Kosher salt; 1 cup sushi rice; 1/4 cup plus 2 tablespoons vegetable oil; 2 garlic cloves, minced; 12 ounces shiitake mushrooms, stemmed and caps thickly sliced; One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks; One 12-ounce bunch of mustard greensstems and inner ribs removed, leaves coarsely chopped; 1 tablespoon toasted sesame oil; 1 small zucchini, cubed; 2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses; 4 scallions, thinly sliced; Gochujang (Korean chile paste, see Note) or Sriracha, for serving

Servings: persons

1 tablespoon rice vinegar
1 teaspoon sugar
2 Persian cucumbers, thinly sliced
2 teaspoons grated peeled fresh ginger
Kosher salt
1 cup sushi rice
1/4 cup plus 2 tablespoons vegetable oil
2 garlic cloves, minced
12 ounces shiitake mushrooms, stemmed and caps thickly sliced
One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks
One 12-ounce bunch of mustard greensstems and inner ribs removed, leaves coarsely chopped
1 tablespoon toasted sesame oil
1 small zucchini, cubed
2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
4 scallions, thinly sliced
Gochujang (Korean chile paste, see Note) or Sriracha, for serving

1
In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.
2
Set aside.
3
In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.
4
Cover and cook over very low heat until tender, 20 minutes.
5
Remove from the heat and let stand for 5 minutes, then fluff with a fork.
6
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.
7
Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
8
Heat 1 tablespoon of the vegetable oil and add the tofu.
9
Cook over high heat, turning, until browned, 5 minutes.
10
Scrape the tofu onto the platter, keeping it separate from the mushrooms.
11
Heat 2 tablespoons of vegetable oil in the skillet.
12
Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.
13
Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
14
Add the greens to the platter.
15
Wipe out the skillet.
16
Heat the remaining 1 tablespoon of vegetable oil in the skillet.
17
Add the zucchini and cook over high heat until softened, 3 minutes.
18
Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter.
19
Keep warm.
20
Mound the rice in bowls and arrange the cooked vegetables in separate piles.
21
Using a slotted spoon, add the pickled cucumbers to the bowls.
22
Garnish with the scallions and a dollop of gochujang and serve.

447

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1 tablespoon rice vinegar, 1 teaspoon sugar, 2 Persian cucumbers, thinly sliced, 2 teaspoons grated peeled fresh ginger, and more.

Yes, Crispy Tofu Bibimbap with Mustard Greens & Zucchini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!