Vegan bibimbap

Ingredients

• 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
• 4 tsp soy sauce or tamari for GF version)
• 1 tsp Gochujang (Korean chilli paste) this is the one I used
• 2-4 tsp oil (I used rice bran oil)
• 100 g / 3½ oz mushrooms (shiitake if you can get them)
• 100 g / 3½ oz spinach
• 1 carrot shredded
• 50 g / 2 oz edamame beans
• ½ cup rice, cooked (I used brown)
• pickled daikon (see below)
• ½ long cucumber, finely sliced
• 1 spring onion, finely sliced
• 100 g / 3½ oz daikon (or radishes)
• 60 ml / ¼ cup rice wine vinegar + 60-120 ml / ¼-½ cup water
• 2 tbsp sugar, adjust to taste
• 1 tsp salt, adjust to taste
• 2 tbsp Gochujang (Korean chilli paste)
• 2 tsp rice wine vinegar
• 1 tbsp soy sauce or tamari for GF version)
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup (or sugar dissolved in soy sauce)
• 1 small garlic clove, finely grated

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