Seoul Bowl (Vegan bibimbap)
-1 block extra firm tofu
-4 tbsp. soy sauce or tamari
-1 inch garlic clove, finely grated
-1 tsp gochujang
-2 tbsp. sesame oil
-2 tbsp. water
-1-2 tsp oil, for sauteing
-1 cucumber, thinly sliced
-1 cup shiitake mushroom, sliced
-3.5 oz. spinach
-salt and pepper, to taste
-1 carrot, shredded
-pickled daikon (or radishes)
-toasted sesame seeds, for garnish
-2 tbsp. gochujang
-2 tsp rice wine vinegar
-1 tbsp. soy sauce or tamari
-1 tbsp. toasted sesame oil
-1 tbsp. maple syrup (or sugar dissolved in soy sauce)
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Whisk all of the dressing ingredients together in a medium size bowl and set aside.
3. Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size zip lock bag.
4. In a small bowl, combine the 2 tbsp. water, soy sauce, gochujang, sesame oil, ginger, and garlic. Add marinade to the sauce to the tofu bag tossing gently to coat well. Let it marinade for 5-10 minutes. Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.
5. In a non-stick pan, add 1 tbsp. of oil and cook the mushrooms. Deglaze them with soy sauce, after cooking, remove from pan and set aside.
6. Add 2 tbsp. of water to the pan and saute the garlic for 2 minutes. Then add the spinach and put a lid of the pan. Cook for about 2 minutes or until the spinach wilts. Season with salt and pepper to taste.
7. To serve, add rice to a bowl. Separate the tofu, spinach, mushrooms, cucumbers, carrots, and radishes and place along the bowl. Sprinkle with sesame seeds and serve with the dressing. You may add kimchi for an extra kick. Enjoy!