Ingredients

• 240 mls (1 cup) Brown rice
• 200 gms (0.44 lb) Firm tofu
• 1 Carrot
• 1 Zucchini
• 480 mls (2 cups) Spinach
• 2 tbsps Soy sauce
• 1 tbsp Toasted sesame oil
• 1 tbsp Maple syrup
• 2 Garlic cloves
• 2 tbsps Vegetable oil

Instructions

1. Cook brown rice according to package instructions.
2. Press tofu to remove excess water, then cut into cubes.
3. In a bowl, mix soy sauce, toasted sesame oil, maple syrup, and minced garlic. Add tofu cubes and marinate for 15 minutes.
4. Heat vegetable oil in a pan and fry the marinated tofu until golden brown. Set aside.
5. Julienne the carrot and zucchini, then sauté until tender. Set aside.
6. Blanch spinach in boiling water for 30 seconds, then drain and squeeze out excess water.
7. To assemble the bibimbap bowl, place cooked rice at the bottom, then arrange tofu, carrot, zucchini, and spinach on top.
8. Serve with gochujang or soy sauce on the side, mix before eating.

Notes

• Feel free to substitute any of the vegetables with your favorites
• Make sure to use cooked rice for this recipe