BIBIMBAP-INSPIRED GRAIN BOWL

Top brown rice with your favorite veggies, crispy tofu, and Gochujang sauce. I included shredded carrots, cucumber marinated in rice vinegar and furikake, bean sprouts, and kimchi. 🍚🥒🥕

Crispy tofu

-Place tofu in freezer for at least 3 hours before cooking

-Remove tofu from the freezer, unwrap it, and submerge into a pot of boiling water for 15 minutes. Flip once halfway through

-Remove from water and cut into 1/2-inch cubes once cool enough to handle

-In a skillet, heat sesame oil over medium heat. Add tofu pieces in a single layer. Let cook for 5 minutes per side, flipping the tofu pieces so all sides brown

-Add 1 tbsp tamari to the pan and coat the tofu pieces

Gochujang sauce

-3 tbsp gochujang paste

-2 tbsp rice vinegar

-1 tbsp sesame oil

-1 tbsp maple syrup