Tofu bibimbap with rice, spinach and edamame

Steps

1. Cook the rice in salted water for 12 minutes and drain.
2. Slice the tofu and fry it in half of the sesame oil for 6 minutes until golden, seasoning with soy sauce or chili paste.
3. Wilt the spinach with garlic for 2 minutes and cook the edamame in boiling water for 3 minutes.
4. Arrange the rice in a bowl with the tofu, spinach, edamame and grated carrots and drizzle with the remaining sesame oil.