• Start by cooking your rice according to package instruction. Keep warm if using a rice cooker.
• Next slice your mushrooms, carrots, and zucchini. Chip the spinach and Mince your garlic.

BIBIMBAP SAUCE

• Mix all the sauce ingedients in a medium bowl. Make sure the sugar has dissolved and the sauce looks nice and smooth.

COOK THE TOPPINGS

• Heat a skillet over medium heat. Add 1 tablespoon of Avacado oil followed by the mushrooms. Cook for 2-3 minutes then add half the minced garlic and 1 teaspoon of soy sauce. Stir well then remove to a plate.
• Add another teaspoon of oil, then cook zucchini for 3-4 minutes. Stir a few times while cooking to evenly cook them. Remove to plate.
• Add a teaspoon more oil and cook the carrots until just tender (5-7 minutes). Remember to stir a few times. Remove to plate.
• Lastly add 1-2 teaspoon of oil to sear off the marinated tofu in the same skillet. Turn heat to medium-high and cook for 3-5 minutes total, flipping once. Remove to a paper towel lined plate to keep it crispy.

ASSEMBLY

• Start by adding 1 cup of rice to a bowl. Carefully place your toppings around the bowl, keeping them separate. Top with bibimbap sauce and sesame seeds. Repeat with remaining bowls.