Spicy Korean Bibimbap Bowl with Tofu and Fresh Vegetables

Ingredients

• 2 cups cooked rice
• 1 block firm tofu, pressed and cubed
• 1 cup bean sprouts, rinsed
• 1 cup carrot, julienned
• 1 cup zucchini, sliced
• 1 cup spinach, blanched
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon sesame seeds, toasted

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, minced

Method

1. 01
   Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
2. 02
   Heat a non-stick pan over medium-high heat. Add 1 tablespoon of sesame oil and sauté the tofu cubes until golden brown on all sides, about 8-10 minutes.
3. 03
   In a small bowl, mix together gochujang, soy sauce, sesame oil, rice vinegar, sugar, and minced garlic to create the gochujang sauce.
4. 04
   Add the gochujang sauce to the pan with the tofu and stir well to coat the tofu evenly. Cook for an additional 2-3 minutes.
5. 05
   Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water.
6. 06
   In a separate pan, lightly sauté the julienned carrots and sliced zucchini in a little sesame oil until just tender, about 3-4 minutes.
7. 07
   To assemble the bibimbap bowls, divide the cooked rice among four bowls. Arrange the tofu, bean sprouts, blanched spinach, sautéed carrots, and zucchini on top of the rice.
8. 08
   Drizzle with additional gochujang sauce if desired and sprinkle with toasted sesame seeds. Serve immediately.