Vegan bibimbap with crispy tofu and mushrooms

Ingredients

For 1 serving

• Brown rice65 g
• Tofu130 g
• Spinach80 g
• Carrots50 g
• Zucchini80 g
• Button mushrooms60 g
• Miso1 teaspoon
• Cayenne pepper1 teaspoon
• Agave syrup1 teaspoon
• Tamari1 teaspoon
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: soy, sesame,

In season: October – April

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile drain and pat dry the tofu and cut into 2 cm cubes. Heat half the sesame oil in a non-stick frying pan over medium-high heat and fry the tofu for 6 minutes, turning, until crisp; splash with the tamari and lift out.
3. Peel the carrots and cut into julienne, cut the courgettes into julienne and slice the button mushrooms. In the same pan stir-fry the carrots, courgettes and mushrooms separately for 2–3 minutes each, until just soft.
4. Blanch the spinach for 1 minute in boiling salted water, until wilted; drain and squeeze.
5. In a small bowl mix the miso, chilli powder, agave syrup and a tablespoon of water until smooth.
6. Assemble the bowl with the rice, the vegetables in separate sections and the tofu, and dress with the sauce, the remaining sesame oil and the sesame seeds.