Tips for Experienced Cooks
To enhance the complexity of flavors, consider lightly toasting the sesame seeds in a dry pan until fragrant before garnishing. Also, experiment with the ratio of gochujang paste to soy sauce to find your perfect balance of umami and spice, and remember, cooking the vegetables to the right texture is key - aim for a balance between tender and crisp.
Step 1: Prepare the sauce
In a bowl, whisk together the following ingredients:
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon rice vinegar
Step 2: Marinate the tofu
Slice the tofu into 1-inch cubes and add it to the sauce. Marinate for 15 minutes, stirring occasionally.
- 1 block (14 oz) firm tofu, cubed
Step 3: Cook the tofu
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the marinated tofu and cook until crispy, about 5 minutes per side.
- 2 tablespoons vegetable oil
Step 4: Sauté the vegetables
In separate pans, sauté the following vegetables until cooked:
- 2 carrots, julienned
- 1 cup bean sprouts
- 1 cucumber, julienned
- 8 oz mushrooms, sliced
- 2 cups spinach
- 1/2 cup kimchi
Step 5: Assemble the bowls
Divide the cooked rice among 4 bowls. Top each bowl with the sautéed vegetables and crispy tofu.
Step 6: Fry the eggs
Fry 4 eggs in a separate pan and place one on top of each bowl.
Step 7: Garnish and serve
Garnish the bowls with sesame seeds and chopped green onions. Serve hot and enjoy!
- Sesame seeds
- 4 green onions, chopped
Meat, Eggs, & Dairy
- 1 package firm tofu
- 4 cloves fried eggs
Fresh Produce & Herbs
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup sliced cucumbers
- 1 cup sliced mushrooms
- 1 cup spinach
- 1 cup kimchi
Pantry Items
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang paste
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 2 cups cooked white rice
Seasonings & Spices
- 1 clove sesame seeds
- 1 clove chopped green onions