Put the rice on to cook.

Prepare the vegetables: cut the carrots and courgettes into matchsticks; finely slice the mushrooms; and shred the spinach (if using whole leaves). Finely dice the garlic for the sauce and set aside.

Using a large stainless steel steamer basket, add the carrots and steam them for 5 mins.

Add all the remaining vegetables – courgettes, mushrooms, spinach and bean sprouts – and steam together for another 5 mins, then turn off.

While the veg is steaming, press the water out of the tofu and cut into 1.5cm cubes or thin 1.5cm slices – your preference. Sprinkle the salt over the tofu cubes/slices.

Saute the tofu in a frying pan with the oil on a medium heat until golden brown on both sides, about 5 mins. Pour the soy sauce over the tofu, add the black pepper and fry for an additional 3 mins. Set aside.

In a small bowl, combine all the sauce ingredients and stir until well mixed, adding enough water to your preferred thickness.

Pour into 4 small ramekins so everyone has their own portion of sauce.

Place a serving of cooked rice into each person’s bowl.

If presenting for a dinner party or you want to do it restaurant-style, arrange the prepared vegetables (carrots, courgettes, mushrooms, spinach, bean sprouts and kimchi) neatly around the edges of the rice and add the tofu in the middle.

Drizzle with the sesame oil and sprinkle with sesame seeds to garnish.

Serve with the gochujang sauce on the side.

Add the desired amount of gochujang sauce to the bowl.

Mix everything together thoroughly. Enjoy your delicious, colourful and nutritious vegan bibimbap!