Ingredients

• 1 firm tofu block
• 480 mls (2 cups) cooked rice
• 1 carrot
• 1 zucchini
• 480 mls (2 cups) spinach
• 2 tbsps soy sauce
• 2 tsps sesame oil
• 2 garlic cloves
• 1 tbsp sesame seeds
• 2 tbsps oil
• 1 tsp salt

Instructions

1. Press the tofu to remove excess water and cut into cubes
2. Marinate the tofu in soy sauce, sesame oil, and minced garlic for 15-20 minutes
3. Heat oil in a pan and fry the tofu until crispy, then set aside
4. Julienne the carrot and zucchini, blanch the spinach, and set aside
5. In the same pan, sauté the carrot and zucchini with a pinch of salt until tender
6. Mix cooked rice with sesame oil and salt
7. Assemble the bibimbap in a bowl starting with rice at the bottom, then arrange tofu, carrot, zucchini, and spinach on top
8. Sprinkle toasted sesame seeds over the bowl and serve hot

Notes

• Make sure to use firm tofu for this recipe
• You can customize the vegetables based on your preference