Tofu Bibimbap Nachos

Ingredients

• 4 cups cups Tortilla chips
• 14 oz oz Firm tofu, crumbled
• 3 tbsp tbsp Gochujang
• 1 tbsp tbsp Soy sauce
• 1 tbsp tbsp Sesame oil
• 1/2 cup cup Kimchi, chopped
• 1/2 cup cup Shredded carrots
• 2 cups cups Baby spinach
• 2 Green onions, sliced(optional)
• 1 tsp tsp Toasted sesame seeds(optional)
• 2 Fried egg (optional topping)(optional)

Instructions

1. 1

   Press tofu dry with paper towels, then crumble into small pieces (about 5 minutes of the prep time).

2. 2

   Heat sesame oil in a skillet over medium-high heat. Add crumbled tofu, soy sauce, and 1 tbsp gochujang; cook 5-6 minutes until golden and slightly crispy.

3. 3

   Add spinach and carrots to the skillet and cook 2-3 minutes until wilted. Stir in remaining gochujang.

4. 4

   Spread tortilla chips on a large platter or baking sheet. Top evenly with the tofu-vegetable mixture.

5. 5

   Add chopped kimchi, sliced green onions, sesame seeds, and a fried egg if using. Serve immediately.