Korean Gochujang Tofu Bibimbap Bowl

Cook the Basmati rice according to package instructions (approx. 20 minutes). Keep warm.

Press the tofu firmly to remove excess water. Cut into 1.5 cm cubes.

Prepare the vegetables: Julienne the carrots, thinly slice the courgette, and slice the mushrooms. Blanch the spinach briefly (30 seconds) in boiling water, then immediately plunge into ice water. Squeeze dry and set aside.

Make the Gochujang Tofu Marinade/Glaze: In a small bowl, whisk together 2 tbsp Gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp rice vinegar.

Sauté the Tofu: Heat 1 tbsp sesame oil in a large frying pan or wok over medium-high heat. Add the tofu and fry until golden and slightly crisp on all sides (about 8-10 minutes). Pour over half of the Gochujang glaze, tossing until the tofu is well coated and sticky. Remove from the pan and set aside.

Sauté the Vegetables: Add the remaining 1 tbsp sesame oil to the pan. Sauté the garlic until fragrant (30 seconds). Add the carrots and cook for 3 minutes. Add the courgette and mushrooms and cook until tender-crisp (another 4-5 minutes). Season lightly with a splash of soy sauce.

Season the Spinach: In a separate small bowl, toss the blanched spinach with a drizzle of sesame oil and a few drops of rice vinegar.

Assemble the Bowls: Divide the cooked rice among four bowls. Arrange the seasoned tofu, sautéed vegetables, and spinach neatly over the rice in sections (Bibimbap style).

Make the Finishing Sauce: Whisk the remaining 2 tbsp Gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, and a dash of water to create a final drizzle sauce.

Serve immediately, drizzled with the finishing sauce and sprinkled generously with toasted sesame seeds.