Vegetable Bibimbap with Gochujang Tofu

Ingredients (all organic)

• ✓ Short-grain brown rice, 1 cup cooked
• ✓ Extra-firm tofu, 6 oz
• ✓ Gochujang, 1 tbsp
• ✓ Spinach, 2 cups
• ✓ Carrot, 1, julienned
• ✓ Shiitake, 1 cup
• ✓ Mung bean sprouts, 1 cup
• ✓ Sesame oil + garlic + sesame seeds

How to Prep

1. 1Season each vegetable separately with sesame oil and garlic — the ring matters.
2. 2Glaze seared tofu with thinned gochujang.
3. 3Pack rice into a hot oiled skillet 3 minutes for crispy bottom.
4. 4Arrange vegetables and tofu in wedges; stir at the table.