Bibimbap Bowl Bliss My Rainbow Veggie Recipe

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) water
• 1 teaspoon (5ml) sugar
• 1 teaspoon (5ml) soy sauce
• 4 large eggs (optional)
• Sesame seeds
• Sliced green onions (scallions)