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Janelle Carss

Sheet Pan Tofu Bibimbap

This easy Sheet Pan Tofu Bibimbap is a simplified version of the traditional Korean dish, but is just as tasty and satisfying! Perfect for breezy weeknight meals and meal prepping!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Ingredients Equipment Method Video

Ingredients
  

  • 4 cup cooked white rice
  • 1 12-oz block extra firm tofu, cut in 1" cubes
  • 1 tbsp soy sauce or tamari
  • ½ tsp onion powder
  • 3 baby bok choy, sliced in half
  • 2 medium carrots, thinly sliced in strips
  • 1 small crown broccoli, cut into florets
  • 5 brown or shiitake mushrooms
  • 1 red bell pepper, sliced
  • 2 cups sliced cabbage
  • 1 small onion, sliced
  • ⅓ of a large daikon radish, thinly sliced in strips
  • 1 tsp salt, for seasoning the veggies and tofu
  • 4 green onion, finely chopped, for serving
  • sesame seeds, for serving
Gochujang Sauce
  • 3 tbsp gochujang
  • 2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup or agave optional

Equipment

  • 2 large sheet pans

Method
 

  1. Preheat oven to 450°F , grab 2 large sheet pans and lightly spray them with cooking oil. Cook your rice in whatever way you prefer, or simply use leftover rice and reheat later.
  2. Chop all your veggies of choice, about 4 to 6 cups, and tofu and dump on the sheet pans. Season the tofu directly on the pan with 1 tbsp of soy sauce or tamari, salt and ½ tsp onion powder, and gently toss with your hands. Lightly spray the veggies with cooking oil and a dash of salt.
  3. Roast for 20-25 minutes, flipping halfway, until the veggies are crisp-tender or cooked to your liking, and the tofu is golden brown.
  4. Mix together the gochujang sauce. Assemble your bowls with cooked rice, veggies and tofu and a drizzle of the gochujang sauce, then mix it all together.
  5. Garnish with chopped green onions and sesame seeds and enjoy your delicious sheet pan bibimbap!

Video