Miso-Gochujang Tofu Bibimbap (boyfriend can’t use chopsticks)

Method

1. Steam rice in your rice cooker
2. Slice the tofu into thin rectangles and marinate in gochujang and miso paste, thinning the paste with a 1 tbsp sushi seasoning for a zesty tang
3. Julienne the carrot and zucchini (as best you can)
4. Re-hydrate the shiitake mushrooms in 3 tbsp warm sushi seasoning to add a light acidity that balances their umami flavour.
5. Using the same frypan, cook each vegetable separately with its seasonings. I add seasonings by eye and used the following:1 tsp brown sugar, 2 tsp soy sauce, 3 cloves of garlic and a drizzle of sesame oil for the carrots,1 tsp chilli oil and 1 tsp brown sugar for the zucchini, 1 tsp sesame oil and a pinch of chopped dried yuzu for the mushrooms.
6. Pan fry the tofu until brown, I try to make it as crispy as possible
7. Finally, fry the eggs in the remaining chilli oil.
8. To serve, mix 2 tbsp of sushi seasoning into the rice.
9. Arrange the rice in bowls and top with tofu, vegetables and a fried egg. Garnish with some sesame seeds, nori and kimchi.