May 20, 2026

Crispy Korean Vegetarian Bibimbap

Name: Crispy Korean Vegetarian Bibimbap
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 14 oz (400 g) extra-firm tofu, drained, patted dry and cubed; 1/4 cup (60 mL) cornstarch; 1/4 cup (60 mL) canola oil; 1 jar (355 mL) VH® Korean BBQ Stir-Fry Sauce; 2 cups (500 mL) steamed white rice; 1 cup (250 mL) bean sprouts; 1 cup (250 mL) sliced cucumbers; 1 cup (250 mL) shredded carrots; 4 eggs, fried sunny-side up; 2 green onions, thinly sliced; 2 tbsp. (30 mL) sesame seeds

15

Prep Time Minutes
25
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Rice/Grain,
Vegetable,
Under 30 min,
Main Dish,
VH,
Summer,
Fall,
Winter,
Spring,
Stove Top,
Asian

Ingredients

14 oz (400 g) extra-firm tofu, drained, patted dry and cubed
1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) canola oil
1 jar (355 mL) VH® Korean BBQ Stir-Fry Sauce
2 cups (500 mL) steamed white rice
1 cup (250 mL) bean sprouts
1 cup (250 mL) sliced cucumbers
1 cup (250 mL) shredded carrots
4 eggs, fried sunny-side up
2 green onions, thinly sliced
2 tbsp. (30 mL) sesame seeds

Directions

View photos

Step one

Toss tofu with cornstarch until well coated. Heat oil in wok or large skillet set over medium-high heat; stir-fry tofu for 4 to 5 minutes or until golden brown and crispy. Transfer to paper-towel-lined plate.
Step two

Remove all but 1 tbsp. (15 mL) oil from pan; return tofu to pan. Pour in VH® Korean BBQ Stir-Fry Sauce. Cook for 3 to 5 minutes or until sauce is boiling and glazes tofu.
Step three

Divide rice among 4 bowls. Top with bean sprouts, cucumbers, carrots, tofu, and fried eggs. Sprinkle with green onions and sesame seeds.

Tips

Add steamed or sautéed spinach to bowls if desired.

Serve with kimchi for a spicy addition.

If preferred, substitute a poached egg for the fried egg.