Vegetarian bibimbap with tofu and fried egg

Ingredients

For 1 serving

• White rice50 g
• Eggs1
• Tofu100 g
• Spinach80 g
• Carrots60 g
• Bean sprouts60 g
• Shiitake mushrooms50 g
• Sesame oil2 teaspoons
• Soy sauce1 teaspoon
• Gochujang10 g
• Saltto taste

Contains: gluten, eggs, soy, sesame,

Method

1. Bring a pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile prepare the vegetables: wash the spinach; peel the carrots and cut into julienne; rinse the bean sprouts; clean the shiitake with a damp cloth and slice. Drain the tofu, pat dry and cut into small cubes.
3. Heat a little sesame oil in a pan over medium-high heat and stir-fry the vegetables one at a time, 2–3 minutes each, until just tender but still bright; salt each lightly and keep them separate.
4. In the same pan fry the tofu with a drizzle of sesame oil for 4 minutes, until golden, then add the soy sauce and stir until absorbed.
5. Heat the remaining sesame oil in a small pan over medium heat and fry the egg for 3–4 minutes, until the white is set and the yolk still runny; season with salt.
6. Put the rice in the bowl, arrange the vegetables and tofu on top in sections, set the egg in the middle and finish with the gochujang; mix everything together as you eat.