Bibimbap vegetarien

03 — Method

1. Press the tofu between paper towels under a weight for 30 minutes to remove excess water so it browns well.
2. Rinse the sushi rice under cold water for 1 minute until it runs clear. Cook in 600 ml (2½ cups) of cold salted water: cover, bring to a simmer and cook over low heat for 18 minutes.
3. Meanwhile, peel the 200 g (7 oz) of carrots and julienne them 5 cm (2 in) long on a mandoline. Julienne the 200 g (7 oz) of zucchini the same way, skin on.
4. Wipe the shiitakes and slice them 5 mm (¼ in) thick. Rinse and drain the bean sprouts. Make the gochujang sauce: mix the gochujang, soy sauce and sugar.
5. Heat 1 tbsp of sunflower oil in the large sauté pan over high heat. Stir-fry the carrots for just 2 minutes with a pinch of salt so they stay crisp. Set aside on one side of a large platter.
6. Repeat separately with the zucchini (2 minutes), shiitakes (4 minutes), bean sprouts (1 minute) and spinach (1 minute), seasoning each with a little garlic, soy sauce and sesame oil.
7. Cut the tofu into 1.5 cm (½ in) cubes and brown in 1 tbsp of oil for 6 minutes, stirring. Fry the 4 eggs sunny-side up in the nonstick skillet so the yolks stay runny.
8. Build each bowl: rice on the bottom, each vegetable in its own section around it, tofu and a fried egg in the middle. Drizzle with gochujang sauce and sprinkle with sesame.