Vegan Bibimbap

2 servings

prepCook jasmine rice according to package instructions
1 tablespoon / 15 ml gochujang paste	Mix gochujang sauce				Assemble bowls, sprinkle remaining sesame
1 tablespoon / 15 ml sesame oil (for the sauce)
1 tablespoon / 15 ml rice vinegar
1 tablespoon / 15 ml maple syrup
8 oz / 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
2 tablespoons / 15 g corn starch
1 tablespoon / 15 ml sesame oil (for frying)
1 teaspoon soy sauce (for the tofu)
1 teaspoon sesame seeds (for the tofu)
2 cups / 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)
3 cups / 90 g spinach	Wilt spinach with water 2 min	Season with soy sauce, salt & cayenne, add sesame
2 tablespoons / 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
2 cups / 400 g cooked jasmine rice
1 tablespoon sesame seeds (remaining)

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