Korean Gochujang Seitan & Mushroom Bibimbap with Crispy Tofu

Ingredients

• 4 oz seitan, cut into thin strips
• 3 oz extra-firm tofu, pressed and cubed
• 3/4 cup brown rice, cooked
• 1 1/2 cups shiitake mushrooms, sliced
• 1 cup fresh spinach, packed
• 1/2 medium carrot, julienned
• 1/3 cup cucumber, thinly sliced
• 1 1/2 tbsp gochujang paste, Korean red chili paste
• 2 tsp sesame oil, divided
• 1 tbsp soy sauce, low-sodium
• 1 tsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp sesame seeds, white, toasted
• 1 tbsp vegetable oil, for cooking
• 1 tbsp water, for gochujang sauce

Instructions

1. 1

   In a small bowl, whisk together gochujang, 1 tsp sesame oil, soy sauce, rice vinegar, garlic, and water to create sauce; set aside

2. 2

   Heat 1/2 tbsp vegetable oil in a large skillet over medium-high heat; add seitan strips and cook 4-5 minutes until edges are caramelized, stirring occasionally; transfer to plate