Vegan Bibimbap

Cut a pressed block of firm tofu (200 g) into equal size cubes.

Place the [firm tofu] in a shallow bowl and pour soy sauce (4 tsp) (mixed in with gochujang (1 tsp)) over it. Set the [firm tofu] aside for at least 30 minutes, turning once halfway through. Start 30m timer

To pan-fry: Heat rice bran oil (2 tsp) on a non-stick pan. Place the marinated [firm tofu] cubes into the hot oil. Fry, turning frequently until browned on all sides.

To bake: Preheat oven to 180°C / 355°F. Place the marinated [firm tofu] cubes on a baking sheet. Bake for about 25-30 minutes, turning once halfway through. Start 30m timer

Slice the daikon (100 g) into thin slices and place in a jar.

Bring rice wine vinegar (60 ml), water (90 ml), sugar (2 tbsp) and salt (1 tsp) to a gentle boil.

Pour the hot pickling liquid over the [daikon]. These can be eaten straight away, but are better made a day in advance. Store in an airtight jar in the fridge.

Whisk all of the dressing ingredients together in a medium size bowl. This includes gochujang (2 tbsp), rice wine vinegar (2 tsp), soy sauce (1 tbsp), toasted sesame oil (1 tbsp), maple syrup (1 tbsp), and garlic (1 clove).

Heat rice bran oil (2 tsp) in a medium non-stick pan. Add shiitake mushrooms (100 g) and fry gently until browned. Season with salt and pepper once fried.

Remove the [shiitake mushrooms] from the pan. Add spinach (100 g) and a splash of [water]. Cook on a low heat, stirring occasionally, until the [spinach] wilts and most excess water cooks out. Season with salt and pepper.

Divide brown rice (0.5 cup), all the cooked [vegetables], shredded carrot (1), edamame beans (50 g), sliced cucumber (0.5) and cooked [firm tofu] between two bowls. Sprinkle with sesame seeds and top with the Gochujang dressing.