Korean Crispy Tofu Bibim
Crispy pan-fried tofu served over rice with gochujang glaze, fresh vegetables, and sesame seeds. Customizable vegetable slots allow endless bowl variations while maintaining the core Korean flavors.
Ingredients
Method
Press tofu between paper towels under a heavy weight for 15 minutes to remove excess moisture.
Cut pressed tofu into 3/4-inch cubes.
Julienne or shred cucumber, carrot, and cabbage; keep raw vegetables separate in bowls.
Blanch spinach in salted boiling water for 1 minute, drain thoroughly, and toss with 1 teaspoon sesame oil and a pinch of salt.
Mince garlic and slice green onion; toast sesame seeds in a dry skillet over medium heat for 2 minutes, set aside.
Whisk together soy sauce, rice vinegar, and minced garlic; set aside to combine with gochujang glaze just before serving.
Heat 3 tablespoons sesame oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, pan-fry tofu cubes for 4–5 minutes per side until golden and crispy, then transfer to a plate lined with paper towels.
Divide warm rice between two bowls.
Arrange blanched spinach, cucumber, carrot, and red cabbage in separate sections on top of each rice bed.
Top each bowl with crispy tofu cubes and scatter green onion and toasted sesame seeds over the top.
Drizzle korean gochujang glaze over each bowl just before serving; mix well to combine.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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