Kimchi Tofu Bibimbap-Style Rice Bowl with Gochujang Yogurt
Crisp pan-fried tofu, garlicky veg, and kimchi-lifted rice come together with a tangy gochujang yoghurt drizzle.
- 300 g tofu
- 150 g kimchi
- 300 g cooked rice
- 120 g carrot
- 150 g cucumber
- 40 g spring onion
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 pc garlic
- 10 g ginger
- 2 tsp gochujang paste
- 160 g Greek yoghurt
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
- ¼ tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Pat tofu dry and cube. Toss with soy sauce, grated garlic, and half the grated ginger; rest 5 minutes.
- Step 2
Heat a non-stick pan with vegetable oil. Pan-fry tofu on medium-high for 10-12 minutes, turning until golden and crisp. Remove and keep warm.
- Step 3
In the same pan, briefly sauté carrot ribbons with a splash of water for 3-4 minutes until just tender-crisp.
- Step 4
Assemble bowls: add cooked rice, spoon over kimchi, then top with carrot, sliced cucumber, and spring onion.
- Step 5
Mix gochujang into Greek yoghurt with rice vinegar and a pinch of salt; loosen with 1-2 tbsp water if needed.
- Step 6
Drizzle gochujang yoghurt over bowls, finish with sesame oil and sesame seeds.
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