20-Min Bibimbap Bowl with Crispy Tofu & Egg
A Korean rice bowl layered with seasoned vegetables, crispy pan-fried tofu, a runny fried egg, and gochujang-sesame sauce. Stir it all together and eat—it's the ultimate weeknight comfort meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups steamed white rice
- 8 oz firm tofu, pressed and cubed
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 whole eggs
- 1 whole cucumber, sliced thin
Instructions
- 1
Whisk gochujang, 1 tbsp sesame oil, and soy sauce in a small bowl until smooth.
- 2
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering.
- 3
Add tofu cubes and pan-fry 8–10 minutes, stirring occasionally, until golden and crispy on edges.
- 4
Push tofu to the side, crack eggs into the skillet, and cook until whites are set but yolks still jiggle.
- 5
Divide rice between two bowls, arrange cucumber slices on top, then add tofu and a fried egg to each.
- 6
Drizzle gochujang sauce over everything and stir before eating.
Tools you’ll need
- large skillet (10–12 inch)
- small bowl
- whisk
- two serving bowls
- spatula or wooden spoon
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