Tofu and Exotic Mushroom Bibimbap

Steps

1. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, prepare rest of the meal. Peel carrot and cut into thin matchsticks; slice mushrooms; set aside. In a small bowl, mix all bibimbap glaze ingredients together.
3. Pat tofu dry with paper towels and dice 1–2cm. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook tofu for 4–5 minutes, turning often until golden. Reduce heat to low and add bibimbap glaze. While it bubbles and reduces, toss tofu to coat. Remove from heat, set tofu aside in a bowl and keep warm. Wipe pan clean with a paper towel.
4. Heat a drizzle of oil in same fry-pan. Add mushrooms and carrots and stir-fry for 2–3 minutes until mushrooms are soft. Add spinach, sesame oil and soy sauce and toss together until spinach is wilted.
5. In a separate medium, non-stick, fry-pan, heat a drizzle of oil on medium heat. Carefully crack in eggs and fry for about 3 minutes until white is set, but yolk is still runny. You could add 2 tablespoons water to pan and cover with a lid to help eggs cook through, if desired.
6. Spoon ¾ cup cooked rice per person into bowls and top with glazed tofu, vegetables and a fried egg. Serve with avocado, a dollop of kim chi, and chilli sauce (if using).