Bibimbap with tofu, vegetables and egg

Ingredients for 4 portions

• 2 ½ dlRice, short-grain, such as sushi rice
• 300 gTofu, firm
• 2 tbspSoy sauce
• 2Carrots
• 1Courgette
• 200 gMushroom
• ½Cucumber
• 2 clovesGarlic
• 2Spring onions
• 3 tbspGochujang
• 2 tspSesame oil
• 1 tbspVinegar, ideally rice vinegar
• 1 tspSugar
• 1 tbspRapeseed oil, for frying
• 200 gBaby spinach
• 200 gBean sprouts
• to tasteSalt
• 4Eggs
• 1 tbspSesame seeds

Method

1. Rinse the rice in cold water until the water runs almost clear. Measure the rice and water into a saucepan as the packet says and bring to the boil.
2. Simmer the rice under a lid over a low heat for about 15 minutes, then leave it to rest with the lid on for 5 minutes.
3. Pat the tofu dry with kitchen paper, cut it into cubes and toss them in half the soy sauce.
4. Peel the carrots and cut them and the courgette into thin sticks. Slice the mushrooms, cut the cucumber into sticks, finely chop the garlic and slice the spring onions.
5. Sauce: stir together the gochujang, sesame oil, vinegar, sugar and the rest of the soy sauce.
6. Heat half the oil in a large frying pan and fry the tofu until golden all over, about 6 minutes. Lift it out.
7. Fry the vegetables one kind at a time in the same pan and set each aside in its own heap: carrot and courgette for 2 minutes, mushrooms with the garlic for 3 minutes, and finally the spinach and bean sprouts for a minute until wilted. Salt lightly.
8. Heat the rest of the oil and fry the eggs sunny side up for about 3 minutes, until the whites are set but the yolks still soft.
9. Divide the rice between bowls and arrange the tofu, vegetables and cucumber in heaps on top. Finish with an egg, sesame seeds and spring onion and serve with the sauce.

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