Korean-Inspired Crispy Tofu & Millet Bibimbap with Gochujang-Sesame Drizzle

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.5 cup millet
• 1 cup fresh spinach, packed
• 1 medium carrot, julienned
• 0.5 cup beets, cubed
• 0.75 cup shiitake mushrooms, sliced
• 2 tbsp sesame oil, divided
• 1.5 tbsp gochujang paste, vegan
• 1 tbsp rice vinegar, divided
• 0.5 tsp agave nectar
• 2 cloves garlic, minced
• 1 tbsp white sesame seeds, toasted
• 1.25 cup vegetable broth, for millet
• 0.5 tsp sea salt, divided
• 0.5 tsp black sesame seeds, for garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed beets with a drizzle of oil and roast for 25-30 minutes until tender.

2. 2

   Cook millet in vegetable broth for 18-20 minutes until fluffy and liquid is absorbed; set aside.