Vegan Edamame Bibimbap Rice Jar

If you've been following this series and you're plant-based, this one is for you. And if you're not plant-based, this one is still for you,  because edamame + tofu skin cooked into seasoned rice is genuinely one of the most satisfying things I've made with this jar method.

Edamame is one of the rare complete plant proteins. it has all the essential amino acids — and a full cup gives you about 18 grams of protein. This is genuinely one of the highest protein jar meals in the whole series. I reduced the rice slightly to ⅓ cup so everything fits in the 32 oz jar, but you won't miss it, the edamame and tofu skin make this incredibly filling. And because I cook the rice in seasoned vegetable stock instead of plain water, every single grain tastes like something.

This follows the same technique as the Beef Bibimbap Rice Jar — same layering, same water level rule, same 2-minute rest. If you've made that one you already know how to make this.

Ingredients (1 serving)

•     ⅓ cup uncooked white rice, rinsed until water runs clear — slightly smaller base to make room for more edamame

Seasoned stock (make first):

•     1 cup vegetable stock — store-bought, or dissolve ½ tsp vegetable bouillon paste in 1 cup hot water

•     ¼ tsp salt

•     ¼ tsp white pepper

Protein layer:

•     1 cup shelled edamame — fresh or frozen, thawed (this is the main protein — do not reduce)

•     1–2 pieces dried tofu skin 腐竹, soaked 20–30 minutes in cold water, drained, cut into small pieces — reduced to leave room for the full cup of edamame

Vegetables:

•     2 mushrooms, sliced

•     ¼ cup shredded carrot

•     ¼ cup corn kernels

•     ½ cup fresh spinach

To serve:

•     Gochujang — or yellow bean paste 黄豆酱 for a milder version

Instructions

1.  Prepare the seasoned stock: mix vegetable stock with salt and white pepper. Set aside.

2.  Soak tofu skin in cold water 20–30 minutes. Drain and cut into small pieces.

3.  Rinse rice under cold water until the water runs clear. Do not soak.

4.  Layer in jar: rinsed rice (⅓ cup) → mushroom slices → shredded carrot → corn → edamame (1 cup — pack it in) → tofu skin pieces → spinach on top. The jar will be full. That's correct.

5.  Pour the seasoned vegetable stock over everything(Or water is fine) , just until it reaches the surface of the rice. The stock level should be exactly flush with the top of the rice — no higher.

6.  Cover loosely with plastic wrap. Poke 3–4 holes to vent.

7.  Microwave on high for 1 minute. Remove spinach and set aside on a small plate.

8.  Re-cover with plastic wrap, poke holes, continue microwaving on high for 8 minutes.

9.  Do not open. Rest with cover on for 2 full minutes.

10.    Open jar. Add spinach back. Add gochujang or sweet bean paste. Mix from top to bottom and eat.

Chinese Mom Tips

•     Use vegetable stock is better than just water. The stock cooks directly into every grain of rice and that is where all the flavor comes from. Plain water with just salt is not enough depth for a satisfying meal.

•     White pepper (白胡椒) is not the same as black pepper. It has a sharper, more pungent flavor and it is specifically used in Chinese soups and brothy dishes. This is what makes the rice taste like a real Chinese meal rather than plain seasoned rice. Find it at any Asian grocery store.

•     Edamame goes in frozen or thawed — no pre-cooking needed. It will cook fully during the 8 minutes in the microwave layered in the jar.

•     The 2-minute rest is the same rule as the beef version. The rice is not done when the timer goes off. It finishes during those 2 minutes of resting steam. Cover stays on. Do not open it early.

•     Tofu skin (腐竹) needs the cold water soak — same as the noodle recipe. 20–30 minutes in cold water, not hot. Cold water soak = silky texture. Hot water soak = falls apart.

⚠️ Safety Reminder

 Poke 4–5 vent holes in the plastic wrap before microwaving. Use a kitchen towel to handle the hot jar. Wait 1 full minute before opening — tilt the lid away from your face. Never use a thin repurposed jar. See full safety guide in the hub post. 

Cook time: 1 min + 8 min + 2 min rest

Liquid level: Level with top of rice — use seasoned veggie stock

Protein: ~18g from 1 cup edamame — one of the highest protein jar meals in this series

Freezer friendly: Not recommended

Part of my Raw to HOT in a Jar series — see all 7 recipes here: [LINK TO HUB POST]