Bibimbap with Baked Tofu, Made with Monk Fruit Sweetener

Method

1. Rinse the rice and cook it in a rice cooker. Glutinous rice or plain white rice both work.
2. Put 4 tablespoons gochujang, 2 tablespoons sesame oil, 2 tablespoons kOBE Monk Fruit Blend, 2 tablespoons water, 2 tablespoons rice vinegar and 1 minced garlic clove in a small bowl and stir into a sauce.
3. Press all the water out of the tofu, brush a layer of the chili sauce over the surface, and bake at 175 degrees C for 20 to 30 minutes, turning it so the other side colors too.
4. Heat oil in a pan and stir fry the carrot with the bell pepper until just tender, lift them out, then cook the shiitake and enoki mushrooms.
5. Heat the pan again, crack in the eggs and fry them so the yolks stay soft and slightly runny.
6. Spoon the rice into bowls, arrange the cooked ingredients on top, set the fried egg over everything and spoon the chili sauce on last.
7. Mix thoroughly before eating, with cabbage kimchi and seaweed soup or kimchi soup alongside.

Tips

• Without gochujang, a local chili paste with a similar taste works at the same quantity.
• Shiitake and enoki mushrooms are both stocked in Vietnamese supermarkets.
• The bowl is mixed and eaten straight away, since standing draws water out of the vegetables and flattens the taste.
• Tofu pressed properly dry takes the sauce and bakes to a good color.
• More rice vinegar sharpens the sauce and keeps it clean rather than harsh.