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Vegan Kimchi Bibimbap

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Vegan Kimchi Bibimbap
  • 2 Servings
  • 30 mins Prep Time
  • 45 mins Total Time


1 package of Nasoya Teriyaki Baked Tofu, cubed
1 bottle of Nasoya Spicy or Mild Vegan Kimchi
4 tsp soy sauce or tamari (for GF version)
1 tsp Gochujang (Korean chilli paste)
2-4 tsp vegetable
3½ oz shiitake mushrooms
3½ oz spinach
1 carrot, shredded
2 oz edamame beans
½ cup white or brown rice, cooked
½ long cucumber, finely sliced
1 spring onion, finely sliced

2 tbsp Gochujang (Korean chilli paste)
2 tsp rice wine vinegar
1 tbsp soy sauce or tamari (for GF version)
1 tbsp sesame oil
1 tbsp of sugar dissolved in soy sauce
1 small garlic clove, finely grated


  1. Heat up 2 tsp of oil in a medium non-stick pan. Throw in the mushrooms and fry them gently until they are nicely browned on all sides.
  2. Season with salt and pepper once fried. Remove the mushrooms from the pan, throw in the spinach and a splash of water.
  3. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out.
  4. Season with salt and pepper. Divide all the veggies and cooked tofu between two bowls.
  5. Sprinkle with sesame seeds and top with the Gochujang dressing.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!