Korean Dubu Bap

Cook the rice until done. Pat the tofu dry with paper towels, cut it into large cubes, toss with cornstarch, and gently mix so every piece is coated in a thin layer.

Heat vegetable oil and pan-fry the tofu until golden and crispy on all sides. Towards the end, add half of the soy sauce and toss quickly so it caramelizes slightly.

In the same skillet, sauté the onion and garlic until soft. Add the julienned carrots, then the spinach, and cook for another 2–3 minutes until slightly wilted.

Combine the remaining soy sauce with the sesame oil. Assemble the bowls by putting rice at the bottom, topped with the vegetables and crispy tofu, then drizzle the prepared sauce over everything.