Veggie Bibimbap Bowls with Tofu and Kimchi

Instructions:

1. Step 1:

   In a small bowl, stir together 2 tbsp rice vinegar, 1 1/2 tbsp sesame oil, soy sauce, mirin, and ginger. Blot tofu with paper towels, then cut into cubes and add to bowl. Set aside.

2. Step 2:

   In another small bowl, stir together remaining 2 tbsp rice vinegar, remaining 1 tbsp sesame oil, sesame seeds, and garlic. Add carrots and set aside.

3. Step 3:

   In a large skillet or wok, heat canola oil over medium-high heat. Add spinach and season with salt and pepper. Cook 2 minutes, until just wilted. Transfer to a plate.

4. Step 4:

   Increase heat to high. Add tofu to empty skillet, discarding marinade that's left in the bowl. Cook for 3 to 5 minutes, until lightly browned.

5. Step 5:

   Assemble bowls: Place a scoop of quinoa in each bowl, then top with mounds of carrots, tofu, spinach, and kimchi. Top with additional sesame seeds if desired.