Vegan Bibimbap with Mixed Vegetables and Tofu

• 2 cupswhite or brown rice
• 1block (14 oz) extra-firm tofu, pressed and cubed
• 1 cupbean sprouts
• 1 cupspinach, blanched
• 1 mediumcarrot, julienned
• 1zucchini, julienned
• 1tablespoon sesame oil
• 4tablespoons soy sauce
• 2tablespoons gochujang (Korean chili paste)
• 1tablespoon rice vinegar
• 1 clovegarlic, minced
• 2tablespoons sesame seeds
• 4green onions, chopped

🌿 Nutrition values are AI-estimated per serving and may vary. For medical or dietary decisions, consult a registered nutritionist.