Bibimbap

Combine tofu, ginger, garlic and lite soy sauce in a zip-top bag or container. Seal it and toss lightly to coat tofu. Be careful not to break the tofu. Refrigerate for 30 minutes.

In a small dry pan, toast sesame seeds over low heat until browned and fragrant. Remove from heat and set aside.

In a small bowl, combine cucumber, sesame oil, mirin and toasted sesame seeds and toss. Cover bowl with plastic wrap, and refrigerate for 30 minutes.

Once ready to cook, spray a large skillet with non-stick spray and let it heat up over medium-high heat.

Add tofu and cook until browned on all sides. Remove tofu from pan to a plate, and set aside. Next add the mushrooms into the skillet and cook until browned. Remove from heat.

Arranging the bowls:
Divide quinoa between two large bowls (1/2 cup per bowl). Next divide the tofu, mushrooms, cucumber and carrots in half and arrange each ingredient separately around the outer edge of each bowl.

In the same pan you toasted the sesame seeds, cook eggs according to your preference (sunny-side up or over easy is best).

Top the bowls with cooked egg and chili sauce of preference and enjoy!