Japanese Tofu Bibimbap

Ingredients

• 200 g firm tofu
• 150 g short-grain rice
• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 small carrot
• 50 g spinach
• 2 egg
• 1 teaspoon sesame seeds(optional)
• 1 stalk green onion(optional)

Instructions

1. 1

   Cook the rice: rinse the rice, then combine with 180 ml water in a pot; bring to boil, cover, and simmer 10 minutes until tender.

2. 2

   Prepare the vegetables: julienne the carrot and blanch the spinach in hot water for 30 seconds, then squeeze out excess water and set aside.

3. 3

   Crisp the tofu: pat tofu dry, cut into 1‑inch cubes, and pan‑fry in 1 tbsp oil over medium‑high heat until golden on all sides, about 4 minutes; remove and set aside.

4. 4

   Make the sauce: whisk together gochujang, soy sauce, and 1 tbsp oil in a small bowl.

5. 5

   Stir‑fry the veggies: in the same pan, add the remaining oil, quickly toss the carrot and spinach for 2 minutes, then drizzle with half the sauce and coat.

6. 6

   Assemble: divide the cooked rice into two bowls, top with tofu, seasoned vegetables, and a sunny‑side‑up egg. Drizzle the remaining sauce over each bowl.

7. 7

   Garnish (optional): sprinkle sesame seeds and sliced green onion on top before serving.