Sweet and Spicy Tofu Bibimbap
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Sweet and Spicy Tofu Bibimbap

Sweet and Spicy Tofu Bibimbap

with Fried Egg and Quick Pickles

Tofu is given new life in these Korean-inspired bibimbap bowls. It's cubed, oven-baked and smothered in a sweet, savoury and spicy sauce, then served alongside a medley of veggies and topped with a gooey fried egg. Get ready for an epic dinner adventure!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time12 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp


(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

200 g

Mixed Mushrooms

2 unit(s)

Green Onion

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 unit(s)


(Contains Egg)

4 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Mini Cucumber

Not included in your delivery

¼ tsp


2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat53 g
Saturated Fat9 g
Carbohydrate91 g
Sugar16 g
Dietary Fiber4 g
Protein32 g
Cholesterol215 mg
Sodium2050 mg
Trans Fat0.2 g
Potassium750 mg
Calcium650 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Medium Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


Prep tofu
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
  • Add tofu, 1 tbsp (2 tbsp) oil, half the gochujang and half the ginger-garlic puree to a medium bowl, then toss to coat.
  • Arrange tofu in a single even layer on a parchment-lined baking sheet. 
  • Roast in the middle of the oven for 12-16 min, tossing halfway through, until golden and crispy.
Prep veggies and make glaze
  • Meanwhile, thinly slice mushrooms.
  • Thinly slice cucumber into rounds.
  • Thinly slice green onions.
  • Combine soy sauce-mirin blend, half the sesame oil, remaining gochujang, remaining ginger-garlic puree and 1/4 cup (1/2 cup) water in another medium bowl.
Cook rice
  • Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Make pickled cucumbers
  • Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water to a medium microwavable bowl. Season with salt. (NOTE: This is pickling liquid.)
  • Microwave in 15-sec increments, stirring in between, until sugar and salt dissolve.
  • Add cucumbers, then stir to combine.
  • Place in the fridge to cool.
Cook mushrooms and glaze tofu
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until starting to soften, 3 min.
  • Add half of the gochujang glaze (from step 2). Cook, until glaze is mostly absorbed, 2-3 min.
  • Transfer mushrooms to a plate.
  • Lower heat to medium, then add tofu and remaining glaze. Cook, stirring often, until tofu is coated, 2-3 min.
  • Remove from heat.
  • Transfer tofu to a plate.
Cook eggs and serve
  • Carefully rinse and wipe the pan clean.
  • Reheat the same pan over medium. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will be runny.)
  • Fluff rice, then stir in green onions and remaining sesame oil.
  • Drain pickled cucumbers. 
  • Divide rice between bowls. Top with pickled cucumbers, tofu and mushrooms.
  • Drizzle with spicy mayo.
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