Veggie bibimbap with spicy tofu

Also known as a Korean-inspired rice bowl with various stuff. Here I made: Baked tofu in a sauce of sesame oil, rice vinegar, and soy sauce with a tiny bit of coconut nectar, red pepper flakes, garlic powder, and onion powder Green beans pan-fried in sesame oil with spring onion and sesame seeds Baby chard…

The dinner in progress includes: – French green lentils and farro cooked together with thyme – Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest – Brussels sprouts with green garlic – Sauteed baby chard and arugula with green garlic and lemon