Gluten-Free Bibimbap Bowls with Tofu

Ingredients

• 4 cups Cooked Rice
• 1 block Firm Tofu (pressed and cubed)
• 5 oz Spinach
• 1 cup Carrots (julienned)
• 1 cup Bean Sprouts
• 1 cup Shiitake Mushrooms (sliced)
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Gluten-Free Soy Sauce
• 2 tablespoons Sesame Oil
• 1 tablespoon Rice Vinegar
• 2 cloves Garlic (minced)
• 1 teaspoon Sugar
• 1 tablespoon Sesame Seeds
• 4 large Eggs (optional, fried or poached)

Instructions

1. 1Place the 5 oz spinach into a large pot and add enough water to cover. Bring the water to a boil over high heat. Cook the 5 oz spinach for 30 seconds, then immediately drain it in a colander. Gently squeeze out as much excess water as possible. Place the drained spinach in a bowl and toss with 1 teaspoon of sesame oil. Set aside.
2. 2Heat 1 tablespoon of sesame oil in a 10-inch skillet over medium-high heat (400°F / 205°C). Add the 1 cup of carrots and cook, stirring occasionally, for 3-4 minutes until they are slightly softened. Add the 1 cup of bean sprouts to the skillet and cook for another 2-3 minutes, stirring, until they are also slightly softened. Remove the carrots and bean sprouts from the skillet and set aside.
3. 3Add the 1 cup of shiitake mushrooms to the same 10-inch skillet with the remaining heat. Cook, stirring occasionally, for 4-5 minutes until the mushrooms are tender and have released their liquid. Remove the mushrooms from the skillet and set aside.
4. 4Add the remaining 1 tablespoon of sesame oil to the 10-inch skillet and heat over medium-high heat (400°F / 205°C). Add the pressed and cubed firm tofu. Cook for 8-10 minutes, turning the cubes occasionally, until they are golden brown and slightly crispy on all sides. Remove the tofu from the skillet and set aside.
5. 5In a small bowl, whisk together the 2 tablespoons of gochujang, 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 2 cloves of minced garlic, and 1 teaspoon of sugar until well combined. This is your gochujang sauce.
6. 6Divide the 4 cups of cooked rice among four serving bowls. Arrange portions of the prepared spinach, 1 cup of carrots, 1 cup of bean sprouts, 1 cup of shiitake mushrooms, and the cooked tofu on top of the rice in each bowl.
7. 7Drizzle the prepared gochujang sauce over the ingredients in each bowl. Sprinkle each bowl with 1 tablespoon of sesame seeds. If using, top each bowl with a fried or poached egg.
8. 8Before eating, mix all the ingredients in the bowl together thoroughly.

Substitutions

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