Cook the rice

• Rinse the rice until the water runs clear.
• Cook the rice in a saucepan with water until tender, then keep warm.

Blanch the vegetables

• Blanch the spinach and bean sprouts in salted boiling water, then drain.
• Squeeze out excess water and season with a little sesame oil, salt and sesame seeds.

Stir-fry the vegetables

• Sauté the carrot, zucchini and shiitake mushrooms separately in a little oil with garlic and a splash of soy sauce.
• Set each vegetable aside as it is done.

Crisp the tofu

• Pan-fry the tofu cubes in oil until golden on all sides.
• Season with soy sauce and a drizzle of sesame oil.

Make the gochujang sauce

• Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.

Assemble and serve

• Divide the warm rice into bowls.
• Arrange the vegetables and tofu on top in separate sections.
• Serve with the gochujang sauce and mix everything together before eating.