Cook the rice according to the packaging instructions. Then, drain and set aside. Preferably, fluff with a fork now and then to avoid sticking.
Prepare the vegetables and finely slice them (*as shown in the step-by-step pics above). I prefer using a grater for the carrots and a mandolin slicer for the zucchini and radishes.
Drain the tofu well, then wrap in kitchen paper and squeeze out to remove any excess liquid. Then cut the tofu into cubes and marinate with the umami spice and the soy sauce.
Heat 1 tablespoon of oil in a large pan and fry the tofu until crispy on all sides. Then remove from the pan and put aside.
Heat the remaining oil in the same pan and sauté the mushrooms until golden brown. Season with some umami spice or soy sauce to taste, then remove from the pan and combine with the tofu.
Finally, add the spinach to the frying pan and sauté briefly for 1-2 minutes until it is wilted.
Mix together all ingredients for the sauce.
Put the rice into 2 bowls, add the fresh vegetables and the spinach and finally place the crispy tofu and mushrooms in the center. Sprinkle over fresh spring onions, sesame or other toppings. Serve with the Gochujang sauce and fresh limes on the side.
I prefer to use whole grain rice, but you can use any rice of your choice.
For further information on this recipe, please read the text above.
Nutrition is calculated automatically and should be used as estimate.