Steps

1. 1

   Press tofu for at least 20 minutes to remove excess moisture, then cut into 1/2-inch cubes.

2. 2

   In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon sesame oil, and half the minced garlic. Marinate tofu cubes for 10 minutes.

3. 3

   Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Pan-fry tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.

4. 4

   In the same skillet, add remaining vegetable oil. Sauté julienned carrots, zucchini, and sliced shiitake mushrooms separately for 2-3 minutes each until tender but crisp. Lightly season each with a pinch of salt.

5. 5

   Blanch spinach in boiling water for 30 seconds, drain, and squeeze out excess water. Toss with a teaspoon of soy sauce and remaining minced garlic.

6. 6

   Prepare the gochujang sauce by mixing gochujang, sugar, and remaining soy sauce in a small bowl until smooth.

7. 7

   To assemble, divide steamed rice between two bowls. Arrange tofu, sautéed vegetables, and spinach in sections over the rice. Drizzle with gochujang sauce, sprinkle sliced green onions and toasted sesame seeds on top. Serve warm and mix before eating.

Tips from the chef

• Press tofu well to achieve a crispy texture during frying.

• Use fresh vegetables and julienne them evenly for an attractive presentation and even cooking.

• If gochujang is too spicy, adjust the amount or add a little honey to balance heat and sweetness.

• Serve immediately to enjoy the contrast of textures and fresh flavors.

• For added protein, sprinkle lightly toasted crushed peanuts or cashews on top.

• If short on time, use pre-cooked rice and pre-cut vegetables to speed up preparation.