Tofu Bibimbap

Dice the tofu and pat dry with a kitchen towel.

Wash the carrot, zucchini, and spinach thoroughly, then cut them into bite-sized pieces.

Heat cooking oil in a pan and grill the tofu until both sides are golden and crisp.

In the same pan, sauté the carrot, zucchini, and spinach separately with a pinch of salt.

Place the grilled tofu and sautéed vegetables on top of the rice.

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