Korean Gochujang Tempeh & Miso Eggplant Bibimbap with Crispy Shallot Tofu

Ingredients

• 0.75 cup brown rice, or use pre-cooked
• 3.5 oz tempeh, cubed
• 4 oz extra-firm tofu, pressed and cubed
• 5 oz japanese eggplant, sliced lengthwise
• 1.5 cups fresh spinach, packed
• 3 tbsp daikon radish, julienned and quick-pickled
• 2 tbsp shallots, thinly sliced
• 1.5 tbsp gochujang paste, korean red chili paste
• 1 tbsp white miso paste
• 2 tbsp rice vinegar, divided
• 1.5 tbsp sesame oil, divided
• 2 tbsp vegetable oil, for frying
• 1 tsp maple syrup
• 1 tsp minced garlic
• 0.5 tsp ginger, minced
• 1 tbsp soy sauce, tamari for gluten-free
• 1 tbsp sesame seeds, toasted
• 0.25 sheet nori seaweed, torn

Instructions

1. 1

   Cook brown rice according to package directions (45-50 minutes) or use pre-cooked rice and reheat.

2. 2

   While rice cooks, press tofu for 15 minutes to remove excess water, then cube.