Tofu Bibimbap with Creamy Red Pepper-Ginger Dressing

tofu bibimbap

tofu bibimbap

This is a light, colorful and healthy twist on the classic Korean comfort food dish: bibimbap.

Make the rice, dressing and containers of cut vegetables over the weekend for a dish you can throw together quickly during the week.

You can use tofu, like I suggest here, or put any kind of leftover meat on top. This dish works well with steak, chicken, pork… anything you have on hand really.

Tofu Bibimbap with Creamy Red Pepper-Ginger Dressing

This recipe makes enough for four people, or enough for one person to make ahead of time to enjoy multiple meals throughout the week.

Cuisine Korean
Keyword bibimbap, red pepper ginger dressing, rice, tofu
Servings 4 people


Creamy Red Pepper-Ginger Dressing

  • 3/4 cups red bell pepper chopped
  • 1 Tbsp ginger peeled and chopped
  • 2 Tbsp shallot chopped
  • 1 clove garlic chopped
  • 2 Tbsp rice vinegar
  • 2 tsp oil sesame
  • 1/4 cup olive oil extra virgin
  • 2 tsp Bragg liquid aminos or soy sauce
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1 pinch black pepper freshly ground


  • 2 cups brown rice medium or long grain, rinsed
  • 2 Tbs oil grapeseed or canola
  • 14 ounces tofu extra-firm, drained, dried and cubed
  • 1 cup red cabbage shredded
  • 1 medium carrot grated
  • 1 small red beet grated
  • 1 small zucchini grated
  • 1 cup sprouts sunflower or alfalfa
  • 1 cup cherry tomatoes halved
  • to taste salt and pepper
  • 1 Tbs sesame seeds black or white


For the dressing

  1. Place everything into a blender and puree until smooth.

For the rice

  1. In a medium pot place the rice, 4 cups of water and 1 tsp of salt and bring to a boil. Reduce to a simmer, cover and cook 45 minutes. Turn off the heat and let sit covered for 10 minutes. Remove the lid and fluff the rice with a fork.

For the tofu

  1. While the rice is steaming, in a medium non-stick skillet, warm the canola oil over high heat. Add the tofu in one layer and sear about a minute without stirring until golden brown. Flip the tofu over and cook 2-3 minutes more until golden brown on the other side. Remove from pan and drain on a paper towel. Season with salt and pepper. 

To assemble

  1. Divide the rice into 4 bowls. Place a spoonful of tofu in the center of each bowl and surround the tofu with piles of the cabbage, carrot, red beet, zucchini, sprouts and cherry tomatoes. Drizzle the dressing over the top of each bowl and garnish with sesame seeds. Serve extra dressing on the side.

Recipe Notes

On Oʻahu I recommend the following...

Aloha Tofu

The Rice Factory 


Indian Dahl and Rice

Indian dahl and rice

This is a delicious dish that fires up the digestive system, is great for the immune system and is very cleansing.   Feel free to swap out chard for any other kind of dark leafy green you like and to completely omit the tofu if desired.

Health bennies –

Herbs & spices – Good for the immune system, circulation and digestion. Anti-inflammatory, detoxifying, anti-microbial.

Dahl & brown rice – Complete protein, alkalinizing, good source of calcium, b vitamins, iron, vitamin E, amino acids &  linoleic acid. High in fiber, good for digestion, balances blood sugar.

Indian Dahl & Rice

*Use organic ingredients whenever possible.
Servings 4


  • 1 cup Brown rice rinsed well
  • 2 cups Water
  • 1 Tablespoon Coconut oil cold pressed, unrefined
  • 1 each Carrot small dice
  • 1/2 each Yellow onion small dice
  • 2 ribs Celery small dice
  • 1 clove Garlic minced
  • 1/2 in. Ginger minced
  • 2 Bay leaves
  • 1 teaspoon Cardamom ground
  • 1 teaspoon Turmeric dried
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ceylon Cinnamon , ground
  • 1 teaspoon Cumin ground
  • 1 teaspoon Paprika
  • 1/8 teaspoon Nutmeg ground
  • 1 cup Mung dahl rinsed well
  • 1  - 14 oz. can Coconut milk unsweetened
  • 1 - 14 oz. can Whole peeled tomatoes blended into a puree
  • 1 bunch Chard stems removed & chopped
  • 1 cup firm Tofu large dice
  • TT S&P
  • 1/2 each Lemon
  • Handful fresh mint & cilantro leaves


  1. Fill a small pot with 2 cups water and bring to a boil, add the rice, stir once, season with a pinch of salt and when it comes back up to a boil, reduce heat to low and cook covered for 45 minutes. Turn off heat let sit covered another 10 minutes. Fluff rice with a fork.
  2. While the rice is cooking cook the dahl. In a large pot melt the coconut oil and add the carrot, onion & celery. Cook over medium heat until they start to soften.
  3. Add the garlic, ginger, bay leaves and spices. Sauté 2 minutes.
  4. Add the mung dahl, coconut milk and tomato puree. Bring to a simmer, cover and cook about 45 minutes or until the dahl is tender.
  5. Add the chard to the pot, stir and wilt down.
  6. Fold in the diced tofu, season with S&P. and a squeeze of lemon juice.
  7. Serve over brown rice and garnish with fresh mint and cilantro.

Recipe Notes

Need Coconut oil? Try this!
Need Ceylon Cinnamon? Try this!
Need Mung dahl? Try this!
Need Tofu? Try this!