Tofu and Cucumber Bibimbap

Thinly slice the cucumber and carrot into julienne strips.

Wrap the tofu with a paper towel to remove excess moisture.

Cut the tofu into bite-sized pieces.

Heat a small amount of cooking oil in a pan and grill the tofu until golden brown.

Place cucumber, carrot, and grilled tofu on top of the rice.

Mix with gochujang, sesame oil, and sesame seeds before eating.