Step 1

Wash and blanch the spinach in boiling water for 2 minutes, then strain and put in ice water to stop cooking.

Step 2

Repeat this step for the bean sprouts.

Step 3

Add the spinach and bean sprouts in separate bowls.

Step 4

Season the spinach and bean sprouts with a pinch of salt, garlic, and toasted sesame oil.

Step 5

Thinly slice the cucumber, add salt, and let sit for about 20 minutes. After 20 minutes, drain the excess water. Season with salt, garlic powder, and sesame oil.

Step 6

Peel and thinly slice the carrot. Stir fry the carrot slices with a pinch of salt, minced garlic and sesame oil.

Step 7

Pat dry the firm tofu with a paper towel to remove excess moisture. Cut it into cubes or slices.

Step 8

Heat a drizzle of sesame oil in a non-stick pan over medium heat. Add the tofu and cook until golden brown and crispy on all sides. Remove from the pan and set aside.

Step 9

In a small bowl, whisk together gochujang, rice vinegar, agave/maple syrup, soy sauce, minced garlic, and sesame oil until well combined. Adjust the seasonings to taste.

Step 10

Divide the cooked rice into serving bowls.

Step 11

Arrange the spinach, bean sprouts, cucumber, carrot, and tofu on top of the rice in separate sections.

Step 12

Drizzle the sauce on top of the bowl.

Step 13

Sprinkle sesame seeds on top for garnish.

Step 14

Serve the Vegan Bibimbap immediately, either as is or mix everything together before eating to combine the flavors.