Classic Vegan Bibimbap

1Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Combine rice and 2 cups of water in a pot; bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork.

2While the rice cooks, prepare the gochujang sauce by whisking the gochujang, 1 tablespoon sesame oil, maple syrup, rice vinegar, and water in a small bowl until smooth. Set aside.

3Toss the pressed tofu cubes with 1 tablespoon soy sauce, then sprinkle with cornstarch and toss again until evenly coated. Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Fry the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove from the pan and set aside.

4Bring a large pot of salted water to a boil. Blanch the bean sprouts for 2 minutes until slightly softened but still crunchy; remove with a slotted spoon, shock in ice water, drain, and squeeze out excess moisture. In the same boiling water, blanch the spinach for 30 seconds until wilted; shock in ice water, drain, and squeeze very hard to remove all liquid.

5Season the blanched vegetables: Toss the sprouts with 1 teaspoon minced garlic (4 cloves), 1 teaspoon sesame oil, and a pinch of salt. Chop the squeezed spinach into 2-inch sections and toss with 1 teaspoon minced garlic (4 cloves), 1 teaspoon sesame oil, and 1 teaspoon soy sauce.

6Wipe out the skillet used for tofu and return to medium-high heat with 1 teaspoon of sesame oil. Sauté the carrots (2 medium) for 2-3 minutes with a pinch of salt until just tender-crisp. Remove from the pan. Repeat this process separately for the zucchini (1 medium) (2-3 minutes) and the shiitake mushrooms (4-5 minutes with 2 teaspoons soy sauce), adding a small amount of oil as needed for each.

7To assemble, divide the warm rice into four deep bowls. Arrange the seasoned spinach, bean sprouts, carrots (2 medium), zucchini (1 medium), shiitake mushrooms, and crispy tofu in distinct piles around the perimeter of the rice, leaving the center open.

8Place a generous dollop of the gochujang sauce in the center. Garnish with sliced green onions, toasted sesame seeds, and nori strips. Serve immediately, instructing diners to mix everything thoroughly with their spoon before eating to incorporate the sauce and flavors.