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Nutrition Facts
Serving Size 347 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 710 mg 30%
Total Carbohydrate 42 g 14%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 13 g
Vitamin A 60% Iron 15%
Vitamin C 45% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tofu Bibimbap

Prep Time
2 hours
Cook Time
40 minutes
Total Time
2 h 40 m
4  People


Recipe makes 4 Servings

1 cup(s) Yo Soy La Sriracha Sauce
1/2 cup(s) fresh squeezed orange juice
2 garlic cloves, minced finely or zested
1/4 cup(s) tamari, can substitute with soy sauce
1 package of extra firm tofu, cut into strips or bite size pieces
4 cup(s) H-E-B Jasmine Rice, fully cooked and kept warm
3 cup(s) bean sprouts
2 cup(s) jullienned carrots
1 English cucumber, diced or sliced thinly
1/2 cup(s) cilantro, chopped
1 bunch of green onions, chopped
2 Tbsp toasted sesame seeds
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In a small bowl whisk together sriracha sauce, orange juice, garlic and soy sauce. Pour over strips of tofu and allow to marinate for at least 2 hours or overnight.
Preheat oven to 350°F.
Once marinated, strain the leftover marinade to a small pot placed over medium heat.
Place tofu on a sheet pan lined with parchment paper and bake 30 to 40 minutes or until sauce starts to caramelize slightly and tofu is firm. Allow tofu to cool slightly once cooked and assemble the bibimbap.
Bring marinade to come to a simmer and cook until sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.
For each portion, place a scoop of rice into a bowl, followed by a handful of all the veggies and sprinkle of chopped cilantro.
Top with marinated tofu and drizzle with sauce as desired. Garnish with green onions and sesame seeds.
Chef's Note: This dish is great with a fried egg on top.


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