Bibimbap Rice Bowls with Spicy Tofu

In a medium bowl, whisk together 2 tbsp gochujang, 4 minced garlic cloves, 1 tbsp sesame oil, and 1 tbsp soy sauce until blended.

Spread half of the sauce over the tofu and place in a vacuum seal bag. Vacuum seal tofu using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed tofu in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 175°F for 1 hour. Top Zone: None

Meanwhile, add 1 cup rice to the Suvie Rice Pot and place in the Suvie Starch Cooker, making sure the pot is centered on the hot plate. Follow the prompts and select "Cook" or "Schedule". Suvie Starch Cooker Settings: Rice, Medium Grain, 1 Cup

After the cook, remove the pan from your Suvie. Drain any excess water from the pan and remove tofu from the vacuum-sealed bag. Drain any excess liquid from inside the bag and wipe the pan dry with a paper towel, return the tofu to the pan.

Place 1 cup carrots, 2 cups mushrooms, 2 cups spinach, and 1 cup bean sprouts in another Suvie pan, and top veggies with the remaining sauce. Place tofu in the top zone of your Suvie and place the vegetables in the bottom zone. Roast, both zones, at 400°F for 15 minutes.

After the rice has cooked, remove the pan from the Suvie Starch Cooker, fluff with a fork, and divide the rice between bowls. Once cooked, top the rice with vegetables, tofu, kimchi (if using), and scallions.