Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 10/27/25

Sheet Pan Tofu Bibimbap
with roasted vegetables / rice / fried eggs

Active: 65 Total: 85
Original GF Paleo Vegetarian
Sheet Pan Tofu Bibimbap

We love this hands-off version of a homey Korean favorite. Feel free to customize your vegetables and toppings as you like!
Smarts: Keeping ingredients separate on a baking sheet is a great way to ensure that none of them end up under- or over-cooked. Simply remove ingredients to a covered bowl if they finish sooner than the rest. 

Tags
Air-Fryer Friendly
Proteins
Eggs, Tofu
Cuisines
Asian - Korean
Save recipe
26

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Sheet Pan Tofu Bibimbap:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Garlic - 2 cloves , minced
  • Ginger, fresh - 1 tsp , minced or grated
  • Soy sauce, low-sodium - 1/4 cup
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Gochujang - 1 to 2 Tbsp , use more or less according to your spice preference
  • Carrots - 8 oz , peeled and sliced into thin matchsticks
  • Kimchi (opt) - 1 cup , drained and chopped
  • Zucchini - 12 oz , cubed
  • Mushrooms, any button - 1 lb , sliced (look for pre-sliced to save time)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Limes - 1/2 , wedges
  • Oil, toasted sesame - 1 Tbsp + 1 Tbsp
  • Parchment paper - for roasting
  • Eggs - 4

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)

  2. Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Make marinade - Mince garlic and ginger. Whisk together garlic, ginger, soy sauce, brown sugar, vinegar, and gochujang. (Can be done up to 5 days ahead)

  4. Marinate tofu - Set aside ¼ cup of marinade (for 4 servings; adjust if customizing) to serve with the finished bowls. Pour remaining marinade over tofu and toss to coat. Marinate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  5. Carrots / Kimchi - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  6. Zucchini / Mushrooms - Prep as directed and store separately. (Can be done up to 3 days ahead)

  7. Green onions / Limes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C degrees and set out two baking sheets. Brush one baking sheet lightly with some cooking oil.

  2. Spread carrots and mushrooms onto the oiled baking sheet in an even layer, keeping them separated (spread carrots on one half of the baking sheet and mushrooms on the other half). Drizzle with first portion of sesame oil and sprinkle with some salt and pepper. Transfer to the lower oven rack and roast until veggies are tender, 25 to 30 minutes, shaking the pan halfway through cooking.

  3. Line the second baking sheet with parchment paper. Spread tofu cubes in an even layer over half of the baking sheet. Spread zucchini in an even layer over the other half. Drizzle tofu and zucchini with second portion of sesame oil and sprinkle zucchini with some salt and pepper. Move tray to the upper oven rack and roast until zucchini is tender and tofu is golden brown, 15 to 20 minutes. (If any ingredients finish sooner than the rest, transfer them from the baking sheet to a bowl and cover to keep warm while the rest of the ingredients continue to cook.)

  4. When tofu and vegetables are nearly done, heat a nonstick skillet over medium heat and brush with some cooking oil. Crack the eggs into the skillet and fry until cooked to your liking.

  5. If rice was made ahead of time, warm it in the microwave.

  6. Divide rice among serving bowls. Top with roasted vegetables, tofu, and a fried egg. Garnish bowls with kimchi (if using), green onions, and lime wedges to squeeze over top.

  7. Serve bibimbap drizzled with reserved marinade. Enjoy!

Reviews

Ratings

0 reviews