Vegan Soba Noodle Bibimbap
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
Soba noodles topped with lightly fried tofu, sautéed mushrooms, thinly cut carrots, sautéed bean sprouts, sliced cucumbers, and red chili peppers then tossed in a spicy chili paste sauce. This quick and easy vegan dish is a twist to the classic Korean bibimbap. Author: Andrea
Soba Noodle
  • 1 bundle of soba noodle
  • Water
  • For the tofu:
  • 2 tablespoons vegetable oil
  • 4 oz firm tofu (¼ box of tofu), sliced
For the sautéed vegetables:
  • ¼ cup bean sprouts
  • 1 cup mushrooms, sliced
  • ¼ teaspoon soy sauce
  • ¼ teaspoon sesame oil
For the sauce:
  • 2 tablespoons gochujang (chili paste)
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons granulated sugar
  • ½ tablespoon sesame oil
Raw Vegetables:
  • ¼ cup matchstick sized carrots
  • ¼ cup sliced cucumbers
  • 1 chili pepper, sliced (optional)
For the noodles:
  1. Boil water in a medium sized pot, and then add soba noodles. Cook the noodles for 6-7 minutes until the noodles are tender. Remove the pot from heat and drain the noodles. Run the noodles through cold water to prevent the noodles from sticking to each other. Set aside for now.
For the tofu:
  1. Pat the tofu dry with a paper towel.
  2. Add vegetable oil to a small skillet over medium to high heat. After the vegetable oil has heated for about 30 seconds, add the sliced tofu to the pan. Cook the tofu until it becomes lightly golden brown on all sides, about 10 minutes. Transfer the tofu to a plate lined with paper towel to drain the oil.
For the sautéed vegetables:
  1. In the same skillet used to cook the tofu, add the mushrooms and bean sprouts over medium heat. Use a spatula to cook the mushrooms and bean sprouts until they become soft, about 5 minutes. Add soy sauce and sesame oil. Stir to evenly season the mushrooms and bean sprouts.
For the sauce:
  1. Add the gochujang, water, soy sauce, granulated sugar, and sesame oil into a small pot over low heat. Stir the ingredients until they become warm and the sugar has dissolved, about a minute.
  1. Add the soba noodles into a medium sized bowl. Top the noodles with the sautéed mushrooms and bean sprouts, carrots, cucumbers, and tofu, setting them side by side. Drizzle the sweet and spicy chili sauce on top.
  2. Serve the noodles warm or cold.
Recipe by Cooking with a Wallflower at