Egg-Free Bibimbap with Tofu

Instructions

1. 1Press the 1 block of firm tofu to remove as much water as possible. Cut the pressed tofu into 1.27 cm cubes.
2. 2In a medium bowl, whisk together the 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons gochujang (Korean chili paste), 1 tablespoon honey, and 2 minced cloves garlic until well combined. This is your sauce.
3. 3Heat the 2 tablespoons vegetable oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the 1.27 cm cubes of tofu and cook, stirring occasionally, for 8-10 minutes, or until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
4. 4Bring a small pot of water to a boil. Add the about 142 g of spinach and blanch for 30 seconds. Immediately transfer the spinach to a bowl of ice water to stop the cooking. Squeeze out all excess water from the spinach, then place it in a clean bowl and season with a small amount of soy sauce and sesame oil.
5. 5Prepare the remaining vegetables: Julienne the 1 cup of carrots and the 1 cup of cucumber into thin matchsticks. In the same pot used for the spinach, bring fresh water to a boil and add the 1 cup of bean sprouts. Cook for 1 minute, then drain.
6. 6To assemble the bibimbap, divide the 4 cups of cooked brown rice among four serving bowls. Arrange the cooked tofu, seasoned spinach, julienned carrots, julienned cucumber, and blanched bean sprouts on top of the rice in separate sections.
7. 7Drizzle the prepared sauce evenly over the ingredients in each bowl. Sprinkle the 2 tablespoons of sesame seeds over the top.
8. 8Mix all the ingredients in the bowl together thoroughly before eating.

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