Cook the rice in a rice cooker or following package directions, using a little less water than called for. Rice for bibimbap should be slightly drier than usual for best results.

Cut the zucchini into match sticks. Sprinkle with ½ teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of oil. Add the zucchini and ½ teaspoon minced garlic. Sauté for 2 - 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.

Blanch the baby kale briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with ½ teaspoon garlic, ½ teaspoon sesame oil, and salt and pepper to taste.

Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Sauté the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.

Remove the stems off the mushrooms and cut into ¼-inch thin slices. Sauté in the lightly oiled pan for 2 - 3 minutes over medium high heat.

Cut the tofu into about ¾-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden.

Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over. Serve with the red pepper paste sauce.