Bibimbap sauce

Make the bibimbap sauce and set aside.

Crispy tofu

1. Drain tofu and leave on a plate for 10 minutes. Drain again and slice into 2-inch piece cubes. Dust with cornstarch making sure all side are covered and set aside.
2. Heat a large pan over medium high heat and add 3 tablespoons vegetable oil.
3. When the oil is hot, add tofu and cook on each side for 2-3 minutes until crispy and golden brown. Turn the heat off, transfer tofu to paper towel and set aside.

Carrots and shiitake mushrooms

1. In a medium pan over medium high heat, add vegetable oil, carrots and a sprinkle of salt.
2. Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
3. Add shiitake mushrooms to the same pan and cook for 2-3 minutes until they are golden brown. Transfer to a small bowl and set aside.

Spinach and bean sprouts

• Bring a medium size pot of water with 1 tablespoon salt to boil.
• Add spinach and cook for 1 minute. Drain and rinse spinach under cold water until the spinach is cold.
• Gentle squeeze the spinach to remove excess water.
• Put the spinach in a bowl and add 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, 1 teaspoon scallions, 1/2 teaspoon sesame seeds, a sprinkle of salt, and toss the spinach (I use chopsticks) until it’s evenly coated.
• Repeat the same steps for the beans sprouts.

Assembling bibimbap

1. Divide the rice among 2 serving bowls.
2. Place the eggs in the center of each bowl and arrange the vegetables around it.
3. Serve with bibimbap sauce on the side.