Korean Bibimbap Bowl

Ingredients

• 1 block Extra-firm Tofu
• 2 cups Jasmine Rice
• 3 cups Baby Spinach
• 1 whole Zucchini
• 1 cup Shredded Carrots
• 8 oz Cremini Mushrooms
• 2 tbsp Gochujang Paste
• 2 tbsp Tamari
• 2 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 3 cloves Garlic
• 1 tbsp Sesame Seeds
• 1 tbsp Vegetable Oil

Instructions

1. Cook jasmine rice according to package directions.
2. Mix gochujang, tamari, rice vinegar, maple syrup, and 1 tbsp water to make the bibimbap sauce.
3. Heat vegetable oil in a skillet over medium-high heat. Cook tofu strips 3–4 minutes per side until crispy. Set aside.
4. In the same skillet with 1 tbsp sesame oil, sauté each vegetable separately for 2–3 minutes each: mushrooms, zucchini, carrots, then wilt spinach. Season each lightly with salt.
5. Divide rice among four bowls. Arrange tofu and each vegetable in sections on top of the rice.
6. Drizzle with gochujang sauce and remaining sesame oil. Top with sesame seeds. Mix everything together before eating.