Start by drain out the water from the tofu and chop it into thick slices.
In a deep plate, grate the pear and add the rest ingredients. Mix to combine.
Place the tofu slices into the plate and let it sit there while we prepare the Bibimbap sauce and vegetables.
Make Bibimbap Sauce
Add all ingredients into a small pan. Mix them together and cook the mixture over medium heat until the sugar is dissolved. Turn off the heat and set it aside for later use.
Cook Vegetables
Carrot: Add 1 teaspoon of sesame oil to the non-stick deep frying pan over medium heat. Add the carrot strips in along with a pinch of salt. Stir fry until the carrots are soft. Add some hot water to prevent sticking if needed. Once soft, transfer the carrots to a plate.
Beansprouts: In the same frying pan, add 1 teaspoon of sesame oil. Stir fry the beansprouts as you do with the carrots. I add some ground black pepper as well to elevate the flavor. Once soft, turn off the heat transfer them to a plate.
Cook Marinated Tofu
Use the same non-stick frying pan. Heat the pan over medium heat. Once the pan is hot, place the tofu slices and cook the first side for about 3-4 minutes then the other side for 1 minute.
Add the marinated sauce into the pan and cook until the sauce reduced. Turn off the heat and start to assemble.
Assemble
Place warm rice in bowls or plate.
Top with the cooked vegetables, cucumber sticks, chopped cabbages, vegan kimchi, and the tofu slices.
Drizzle some Bibimbap sauce and a little gochujang if you like.sprinkle the toasted sesame seeds on top. Enjoy!
Store the leftover bibimbap sauce in an air-tight jar in the fridge. It should last about 2 weeks. You can use it as a simple stir-fry sauce or dressing for vegetables.