Veggie Loaded Rice Bowl with Tofu

Enjoy this one bowl recipe every night of the week - it comes together quickly and most of the ingredients can be prepared in advance.

Enjoy this one bowl recipe every night of the week - it comes together quickly and most of the ingredients can be prepared in advance.

1

Combine rice, water and sea salt in a small pot. Bring to a boil over a high heat, then cover and simmer until rice is cooked (~15-20 mins). Let stand covered for a few minutes, then fluff with a fork. Set aside.
2

Meanwhile, heat sesame oil in a medium-sized pan and add garlic. Cook for a couple minutes, until fragrant, then add mushrooms and cook for 4-5 mins, stirring frequently, until browned. Season with salt and pepper. Remove mushrooms from pan and set aside.
3

Add more sesame oil to the same pan (if needed) and add carrots. Cook for 2-3 mins, until tender, then season with salt and pepper and remove from pan. Set aside.
4

Next, add zucchini to the pan. Cook for 2-3 mins, until tender and slightly browned, then season with salt and pepper and remove from pan. Set aside.
5

Add some more oil to the pan, followed by the sliced tofu. Cook for 4-5 mins on each side, until browned and crispy, then season with salt and pepper and remove from pan. Set aside.
6

Add blanched spinach to a bowl together with sesame oil, sesame seeds, garlic, sea salt and black pepper. Stir until combined. Set aside.
7

Combine gochujang paste, sesame oil, sugar, ginger, water, sesame seeds, rice vinegar and garlic in a bowl. Whisk until uniform.
8

To serve, divide rice between bowls and top with mushrooms, carrots, zucchini, tofu, spinach, kimchi, carrots, nori and sesame seeds. Serve with gochujang sauce.