Sheet Pan Bibimbap

Steps

1. Cook the rice separately using a rice cooker or on the stove.
2. Chop all vegetables (mushrooms, onions, bok choy, napa cabbage, daikon radish, broccoli, bell pepper) into bite-sized pieces and transfer them to lightly oiled sheet pans. Ensure they are not crowded so they can caramelize instead of steam.
3. Cube or tear the tofu into one-inch chunks. Drizzle with soy sauce and dust with onion powder (or use other seasonings like garlic powder/salt). Toss gently.
4. Add all prepared vegetables and seasoned tofu to the sheet pans.
5. Lightly spritz everything on the sheet pan with cooking oil, then sprinkle lightly with salt or desired spices (garlic powder, red chili flakes).
6. Preheat oven to 450°F. Place sheet pans in the oven and cook for 20 to 25 minutes, or until vegetables are tender and have some browning/caramelization.
7. Flip or turn everything over halfway through cooking to ensure even browning.
8. While veggies cook, prepare the gochujang sauce by mixing gochujang with rice vinegar, sesame oil, and optional sweeteners like maple syrup or coconut sugar in a small bowl.
9. To assemble the bibimbap, place a serving of cooked rice at the bottom of a large bowl. Arrange the roasted vegetables and tofu aesthetically on top of the rice.
10. Drizzle the gochujang sauce over the assembled ingredients.
11. Mix all components thoroughly until everything is coated in the sauce.