Vegan Bibimbap (Mixed Rice Bowl)

Ingredients

• 4 cups Cooked Rice
• 1 block Firm Tofu
• 1 medium Carrots
• about 142 g Spinach
• about 113 g Bean Sprouts
• about 113 g Shiitake Mushrooms
• 4 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 1 clove Garlic
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu to remove as much water as possible, then cut it into 1.27 cm cubes. Peel and cut the 1 medium carrot into thin matchsticks. Trim the stems from the about 113 g shiitake mushrooms and thinly slice them. Rinse the about 142 g spinach and about 113 g bean sprouts.
2. 2Heat 1 tablespoon of sesame oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the skillet and set aside.
3. 3Add the sliced shiitake mushrooms to the same skillet with the remaining sesame oil. Cook for 4-5 minutes over medium-high heat (204.4°C / 200°C), stirring occasionally, until softened and lightly browned. Remove the mushrooms from the skillet and set aside.
4. 4Add the carrot matchsticks to the skillet. Cook for 3-4 minutes over medium-high heat (204.4°C / 200°C), stirring frequently, until they are tender-crisp. Remove the carrots from the skillet and set aside.
5. 5Add the about 142 g spinach to the skillet. Cook for 1-2 minutes over medium heat (176.7°C / 175°C), stirring constantly, until just wilted. Immediately transfer the spinach to a bowl of cold water to stop the cooking, then drain well. Add the about 113 g bean sprouts to the skillet and cook for 2-3 minutes over medium-high heat (204.4°C / 200°C), stirring occasionally, until they are bright green and slightly tender. Remove the bean sprouts from the skillet and set aside.
6. 6In a small bowl, combine the 4 tablespoons of gochujang, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 minced clove of garlic. Stir well until thoroughly mixed to create the sauce.
7. 7Divide the 4 cups of cooked rice evenly among four serving bowls. Arrange the cooked tofu, sliced shiitake mushrooms, carrot matchsticks, wilted spinach, and blanched bean sprouts attractively on top of the rice in each bowl.
8. 8Drizzle the prepared gochujang sauce over the ingredients in each bowl. Sprinkle each bowl with 1 tablespoon of sesame seeds and serve immediately.

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