Vegan Bibimbap

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

2 cups cooked Jasmine rice

8.8 Oz firm tofu, cubed (250 g)

2 tablespoons corn starch

1 tablespoon sesame oil

7 Oz. mushrooms, sliced (200 g)

1 carrot, grated

⅓ English cucumber, grated

about 5 radishes, cut into thin slices

2 green onions, cut into rings

3 cups spinach

1 clove of garlic, cut into thin slices

3 tablespoons sesame seeds

2 ½ teaspoons soy sauce

gochujang sauce

cayenne pepper

salt

Directions at veganheaven.org

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