Korean Gochujang Tofu Bibimbap-Style Breakfast Bowl

Ingredients

• 6 oz Firm tofu, drained
• 3/4 cup Cooked rice
• 1 large Egg
• 1/2 cup Spinach (or bok choy), chopped
• 1/4 cup Carrot, shredded(optional)
• 1/3 cup Mushrooms, sliced(optional)
• 1 tbsp Gochujang
• 1 tsp Soy sauce(optional)
• 1 tsp Rice vinegar(optional)
• 1 tbsp Neutral oil
• 1 clove Garlic, minced(optional)

Instructions

1. 1

   Press tofu lightly and pat dry. Cut into small cubes.

2. 2

   Heat oil in a skillet over medium-high heat. Pan-sear tofu until golden on multiple sides (about 6–8 minutes).

3. 3

   Add garlic (if using) and mushrooms (if using) for 1–2 minutes. Stir in carrot (if using) and spinach; cook until spinach wilts.

4. 4

   Season veggies with soy sauce (optional) and a splash of rice vinegar (optional).

5. 5

   In a small pan, cook the egg sunny-side or to your liking.

6. 6

   Assemble bowl: add rice, top with tofu and veggies, then drizzle gochujang and place egg on top.

7. 7

   Mix before eating.