Vegan Bibimbap

2 servings

prepCook jasmine rice according to package instructions
15 ml gochujang paste	Mix gochujang sauce				Assemble bowls, sprinkle remaining sesame
15 ml sesame oil (for the sauce)
15 ml rice vinegar
15 ml maple syrup
225 g firm tofu, cubed	Coat tofu in corn starch	Fry tofu in oil 4 min	Add soy sauce, cook 1 min	Sprinkle sesame seeds, set aside
15 g corn starch
15 ml sesame oil (for frying)
1 teaspoon soy sauce (for the tofu)
1 teaspoon sesame seeds (for the tofu)
150 g mushrooms, sliced	Cook mushrooms 5 min, add garlic	Deglaze with soy sauce, sprinkle sesame, set aside
1 clove garlic, thinly sliced
1 teaspoon soy sauce (for the mushrooms)
1 teaspoon sesame seeds (for the mushrooms)
90 g spinach	Wilt spinach with water 2 min	Season with soy sauce, salt & cayenne, add sesame
30 ml water
1/2 teaspoon soy sauce (for the spinach)
salt
cayenne pepper
1 teaspoon sesame seeds (for the spinach)
1 carrot, grated	Prepare vegetables
1/3 English cucumber, grated
about 5 radishes, thinly sliced
2 green onions, cut into rings
400 g cooked jasmine rice
1 tablespoon sesame seeds (remaining)

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