Korean Tofu Veggie Bowl


This Bibimbap-style Korean tofu veggie bowl, or a mixing of various ingredients with rice, is a melody of flavors, textures and colors. The components of this dish can be made ahead of time and simply assembled when ready to eat. The finishing touch is a rich, fried egg added right before serving. For my family, this is a fun recipe to serve up “buffet-style” so everyone can prepare their own bowl just how they like it.

Korean Tofu Veggie Bowl

Print recipe
  • 4 Servings
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Calories: 501


Serving Size
1 serving




Total Fat





  • 1 ½ cups brown rice
  • 1 block extra firm tofu
  • 6 cups spinach
  • 1 cups mushrooms, sliced
  • 1 ¼ cups bean spouts
  • 1 large cucumber, sliced thinly into rounds (about 1 cup)
  • 2 tsp sesame seeds
  • 1 ⅓ cups carrot, grated
  • 5 tbsp low-sodium soy sauce
  • 3 tsp garlic paste
  • 3 tsp sesame oil
  • 2 ½ tbsp seasoned rice wine vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 3 green onions, chopped
  • 4 large eggs


  • Step 1

    In a rice cooker or small pan, cook brown rice according to package instructions. Set aside.

  • Step 2

    Preheat oven to 350 degrees (for baked tofu).

  • Step 3

    Slice tofu block into ¾-inch by ¾ inch strips the length of the block. Stir together 3 tablespoons of soy sauce and 3 tsp garlic paste. Using a basting brush, spread soy-garlic sauce over tofu strip.

  • Step 4

    Place a sheet of parchment paper on a baking sheet. Place marinated tofu strips on baking sheet and bake for about 20 minutes, until golden brown. Remove tofu from the oven and set aside.

  • Step 5

    Add 1 teaspoon sesame oil to a large sauté pan. Once hot, add spinach to the pan and cook on medium to medium-high heat until spinach is completely wilted and cooked through. Set cooked spinach aside and sprinkle with 1 teaspoon sesame seeds.

  • Step 6

    In a small bowl, stir together sliced mushrooms, 2 tablespoons soy sauce and 1 tablespoon seasoned rice wine vinegar. Set aside.

  • Step 7

    In another small bowl, stir together bean sprouts, 2 teaspoons sesame oil and 1 tablespoon seasoned rice wine vinegar. Set aside.

  • Step 8

    In another small bowl, combine cucumber slices, ½ teaspoon salt, 1 teaspoon sugar, ½ tablespoon seasoned rice wine vinegar and 1 teaspoon sesame seeds. Set aside.

  • Step 9

    Arrange veggie tofu bowls, each with about ¾ cup of cooked rice, and equal portions of tofu, shredded carrot, cooked spinach, mushrooms, bean sprouts, and sesame cucumbers.

  • Step 10

    Cook eggs, one at a time, over easy. Place one egg on top of each prepared bowl. Garnish with sliced green onions.


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