Tofu Bibimbap-Inspired Rice Bowls

Method

1. 1

   Prep the vegetables

   On a cutting board, pat the tofu dry and cube it, cut the carrot into matchsticks, and rinse and drain the bean sprout.
2. 2

   Cook the rice

   Put the white rice and 470 ml water in a medium saucepan; cover and simmer over low heat.

   18 min
3. 3

   Brown the tofu

   Heat half the sesame oil in a large skillet over medium-high heat; turn the tofu occasionally.

   10 min

   Tip: Let the tofu sit undisturbed for a minute before turning so it can brown.

4. 4

   Cook the vegetables

   Move tofu to a plate. Add the remaining sesame oil to the skillet and stir-fry the carrot, spinach, and bean sprout over medium heat.

   6 min
5. 5

   Fry the eggs

   In a small skillet over medium heat, fry the eggs.

   6 min

   Tip: For fully set yolks, cover the skillet for the last minute.

6. 6

   Stir the dressing

   In a mixing bowl, stir the gochujang and soy sauce with a spoonful of warm water; set it beside the bowls for serving.

   2 min

   Tip: Start with less dressing for children, then add more at the table.

7. 7

   Taste and serve

   Divide rice, tofu, vegetables, and eggs among bowls; sprinkle with sesame seed. Taste and adjust with 1/4 tsp salt and a few grinds of black pepper, adding dressing to taste.