Korean Crispy Tofu Bibimbap

Press the tofu block between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

In a small bowl, combine minced garlic and soy sauce; toss the tofu cubes in this mixture and let sit 5 minutes.

Heat a skillet over medium-high heat and lightly sauté the zucchini and red bell pepper with a pinch of salt for 3–4 minutes until tender-crisp; transfer to a plate.

In the same skillet, blanch or sauté the spinach until wilted, about 2 minutes; transfer to the plate with the other vegetables.

Arrange the raw julienned carrot on a separate area of the plate.

Heat sesame oil in a large skillet over medium-high heat until shimmering (about 2 minutes).

Working in batches to avoid crowding, pan-fry the marinated tofu cubes until all sides are golden and crispy, about 8–10 minutes total; drain on a paper towel.

Divide the warm rice between two bowls and arrange the sautéed vegetables, raw carrot, and crispy tofu on top in sections around the rice.

Top each bowl with a dollop of gochujang sauce, a sprinkle of toasted sesame seeds, and sliced green onion.

Serve warm; diners mix all components together with their spoon or chopsticks before eating.