Korean Bibimbap (mixed rice)

4 cups brown rice
1 large cucumber, seeds removed and sliced thin
2 carrots, shredded
2-3 small zucchini, sliced thin
8 oz mushroom, sliced
1 lb spinach
1 lb firm water-packed tofu, sliced into ¼ inch strips
4-6 cloves garlic
Braggs Liquid Aminos or low sodium soy sauce
Salt
Sesame oil

Directions:

Make rice according to package directions. Salt zucchini and cucumber to remove some of the moisture, then squeeze them to further remove any moisture. Stir fry each vegetable separately, including garlic. Pan fry tofu until brown on both sides. Put rice in a bowl and place the rest of the ingredients around the rice to serve. Put in a drop of sesame oil and season with Braggs Liquid aminos to taste.