Ingredients

• 240 mls (1 cup) Short-grain rice
• 1 Firm tofu block
• 1 Carrot, medium
• 1 Zucchini, medium
• 480 mls (2 cups) Spinach
• 2 tbsps Soy sauce
• 2 tbsps Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp Sesame seeds
• 2 tbsps Gochujang (Korean chili paste)

Instructions

1. Cook the rice according to package instructions.
2. Drain and press tofu to remove excess water, then cut into cubes.
3. Julienne the carrot and zucchini. Blanch the spinach in hot water, then squeeze out excess water.
4. In a pan, fry the tofu until golden brown. Set aside.
5. In the same pan, stir-fry the carrot and zucchini with soy sauce and sesame oil.
6. Mix rice vinegar with cooked rice.
7. Divide the rice into bowls, then arrange tofu, carrot, zucchini, and spinach on top.
8. Drizzle with sesame oil and sprinkle sesame seeds.
9. Serve with a side of gochujang for mixing into the bowl before eating.

Notes

• Feel free to customize with your favorite vegetables