Korean Crispy Tofu Bibimbap with Gochujang

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 cups cooked rice, warm
• 1 cup spinach, blanched
• 1 cup carrot, julienned
• 1 cup bean sprouts, blanched
• 1 cup gochujang
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 tablespoons vegetable oil

• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

• 2 teaspoons sesame seeds, toasted
• 1 stalk green onion, chopped

Method

1. 01
   Press the tofu block to remove excess water, then cut into 1-inch cubes.
2. 02
   In a bowl, mix cornstarch, salt, and black pepper. Coat tofu cubes evenly with this mixture.
3. 03
   Heat vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove and set aside.
4. 04
   Blanch the spinach and bean sprouts in boiling water for 1-2 minutes. Drain and rinse under cold water.
5. 05
   In a small bowl, mix gochujang, soy sauce, sesame oil, and sugar until smooth to make the sauce.
6. 06
   To assemble, place a portion of warm rice in each bowl. Arrange spinach, carrots, bean sprouts, and crispy tofu on top of the rice.
7. 07
   Drizzle the gochujang sauce over the assembled bowl.
8. 08
   Garnish with toasted sesame seeds and chopped green onions before serving.