Korean-Inspired Tofu & Vegetable Bibimbap Bowls

Ingredients

• Tofu
• Cucumber
• Carrots
• Spinach
• Kimchi (fermented cabbage)
• Rice
• Sesame oil
• Gochujang (Korean chili paste)
• Soy sauce
• Sesame seeds
• Green onions
• Avocado

Instructions

1. Press the tofu to remove excess water, then dice and marinate in a mixture of soy sauce and sesame oil.
2. Cook the rice according to package directions.
3. Julienne the carrots and thinly slice the cucumber.
4. Sauté the marinated tofu until golden brown.
5. In a pan, sauté spinach until wilted.
6. In a small bowl, mix gochujang with a little water to create a sauce.
7. Assemble the bowls: Place rice at the base, then arrange the tofu, kimchi, carrots, cucumber, and spinach on top.
8. Drizzle with gochujang sauce, garnish with sesame seeds and chopped green onions, and add avocado slices.