Ingredients:

  • 2 cups (400g) short-grain white rice
  • 3 cups (710ml) water
  • 1 block (14-16oz, 400-450g) extra-firm tofu, pressed
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) garlic powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15ml) vegetable oil (e.g., canola, sunflower)
  • 1 medium carrot, julienned
  • 1 medium zucchini, julienned
  • 1 cup (75g) spinach, roughly chopped
  • 1 cup (80g) shiitake mushrooms, sliced (stem removed)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 teaspoon (2.5ml) minced garlic
  • Salt and pepper to taste
  • A pinch of sugar
  • 1 tbsp sesame oil
  • 3 tablespoons (45ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) water
  • 1 teaspoon (5ml) sugar
  • 1 teaspoon (5ml) soy sauce
  • 1/2 teaspoon (2.5ml) minced garlic
  • 4 large eggs (optional)
  • Sesame seeds
  • Sliced green onions (scallions)

Instructions:

  1. Cook the Rice: Rinse rice, cook in rice cooker or saucepan until tender.
  2. Prepare the Tofu: Press tofu to remove excess water. Cut into cubes, marinate with soy sauce, sesame oil, garlic powder, and pepper. Toss with cornstarch.
  3. Bake the Tofu: Spread tofu on a baking sheet lined with parchment paper. Bake until crispy and golden brown, flipping halfway through.
  4. Sauté the Vegetables: Separately sauté each vegetable in vegetable oil with garlic, salt, and pepper, until tender-crisp. Spinach is quickly wilted.
  5. Make the Gochujang Sauce: Whisk together gochujang, rice vinegar, sesame oil, water, sugar, soy sauce, and garlic.
  6. Fry the Eggs (Optional): Fry eggs sunny-side up or to your liking.
  7. Assemble the Bowls: Place rice in bowls. Arrange vegetables and tofu attractively on top of the rice. Top with a fried egg (if using). Drizzle with gochujang sauce. Garnish with sesame seeds and green onions.