Vegan Tofu Bibimbap with Cabbage, Carrots & Gochujang Pickles

Name: Vegan Tofu Bibimbap with Cabbage, Carrots & Gochujang Pickles
Cuisine: Asian, Korean
Ingredients: 5 teaspoon Rice Wine Vinegar; 4 ounce Bulgogi Sauce; 1 unit Tofu; 1 clove Garlic; 1 teaspoon Korean Chili Flakes; 4 ounce Red Cabbage and Carrot Mix; 1 tablespoon Sesame Seeds; 1 tablespoon Sesame Oil; 2 unit Scallions; ¾ cup Jasmine Rice; 2 tablespoon Hoisin Sauce; 1 unit Cucumber; ½ ounce Gochujang Sauce; 1 teaspoon (tsp) Sugar; 2 teaspoon (tsp) Cooking Oil; teaspoon (tsp) Salt; teaspoon (tsp) Black Pepper

Instructions

The only thing more fun than saying “bibimbap” is eating it! Our plant-based riff on the classic Korean dish is positively bursting with flavorful goodness. Stir-fried red cabbage and carrots are tossed in an aromatic, spicy-sweet sauce, and served over a bed of steamy rice along with browned tofu crumbles, tangy, sweet-and-spicy gochujang pickled cucumber, and sesame seeds, all just waiting to be mixed up and savored.

Updated at: Mon, 02 Feb 2026 08:27:08 GMT