Vegan bibimbap

Ingredients

• 2 tbsp gochujang chilli paste
• 2 tbsp rice vinegar
• 2 tsp maple syrup
• 2 tsp soy sauce, or tamari if gluten free
• 1 tsp sesame oil
• For the rice:
• 1 cup sushi rice
• 1-2 pinches of salt
• For the bibimbap:
• 200 g firm tofu, cut into even sized cubes
• 1 carrot, julienned (cut into fine matchsticks)
• 2 cups spinach, (approximate) washed and roughly chopped)
• 2 large handfuls mung bean sprouts
• 3-4 shiitake mushrooms, sliced
• 1 radish, finely sliced
• 1 spring onion, finely sliced
• Black and white sesame seeds, to garnish (optional)
• 1 tbsp cooking oil, I used rice bran oil
• 2 tsp sesame oil
• 2 tsp soy sauce, or tamari if gluten free

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