Cookwith - Iconic Vegetarian Korean-Inspired Breakfast Bowl (LCCA Edition)

Ingredients

• 2 cups cooked short-grain rice (preferably day-old)
• 1 cup firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp gochujang (Korean chili paste, or mild chili paste if preferred)
• 1 tbsp rice vinegar
• 1 tbsp honey or agave syrup
• 1 cup shiitake mushrooms, sliced
• 1 cup zucchini, julienned
• 1 cup carrots, julienned
• 4 large eggs (or vegan egg substitute for vegan)
• 2 scallions, thinly sliced
• 1 sheet roasted seaweed (gim/nori), cut into strips
• 1 tbsp neutral oil (e.g., canola, grapeseed)
• 1/2 cup kimchi (vegetarian, no fish sauce or shellfish)
• Salt and black pepper, to taste
• 1 tsp sesame seeds