Crispy Tofu Bibimbap

Ingredients

• 14 ounces firm tofu, pressed and cubed
• 4 cups cooked short-grain white rice
• 1.5 cups shiitake mushrooms, sliced
• 2 cups mung bean sprouts
• 1 cup shredded carrots
• 3 cups baby spinach
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame seeds(optional)

Instructions

1. 1

   Blanch the mung bean sprouts in boiling water for 2 minutes, then drain and toss with a splash of sesame oil and salt.

2. 2

   In a large skillet, heat 1 tablespoon of vegetable oil and sear the tofu cubes until golden brown and crispy on all sides.

3. 3

   Remove tofu and in the same pan, sauté the shiitake mushrooms with a dash of soy sauce until tender and browned.

4. 4

   Quickly sauté the shredded carrots for 1-2 minutes until slightly softened but still crisp.

5. 5

   Wilt the spinach in the pan with a teaspoon of water and half of the minced garlic, then set aside.

6. 6

   Prepare the sauce by mixing the gochujang, remaining sesame oil, and remaining garlic in a small bowl.

7. 7

   Divide the warm rice into four bowls and arrange the tofu, mushrooms, sprouts, carrots, and spinach in sections on top.

8. 8

   Place a dollop of the gochujang sauce in the center and sprinkle with sesame seeds before serving.