A vegetarian delight featuring pan-seared firm tofu, shiitake mushrooms, and mung bean sprouts.
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Blanch the mung bean sprouts in boiling water for 2 minutes, then drain and toss with a splash of sesame oil and salt.
In a large skillet, heat 1 tablespoon of vegetable oil and sear the tofu cubes until golden brown and crispy on all sides.
Remove tofu and in the same pan, sauté the shiitake mushrooms with a dash of soy sauce until tender and browned.
Quickly sauté the shredded carrots for 1-2 minutes until slightly softened but still crisp.
Wilt the spinach in the pan with a teaspoon of water and half of the minced garlic, then set aside.
Prepare the sauce by mixing the gochujang, remaining sesame oil, and remaining garlic in a small bowl.
Divide the warm rice into four bowls and arrange the tofu, mushrooms, sprouts, carrots, and spinach in sections on top.
Place a dollop of the gochujang sauce in the center and sprinkle with sesame seeds before serving.
