This step is where you start making the Bibimbap. Grab a saucepan, fill it up with water and wait for the water to boil. Then, add sprouts and cook until the sprouts are crisp and tender. Cook them for about 30 seconds. When they are finished, move sprouts to a bowl of ice water, drain the sprouts and dry them with paper towels. Continue to repeat these steps with the spinach.
In this step, pour the boiling water into a bowl and add some mushrooms. You should let these soften for about 30 minutes. Drain the mushrooms and remove their stems. Slice the mushrooms about one quarter think and then put them to the side.
This step, heat one tablespoon of oil and one half of a tablespoon of sesame oil in a skillet pan. Add a tablespoon of ginger, a tablespoon of garlic and mushrooms. Season the ingredients with salt and pepper and cook until it's hot which is about 2 minutes. Put all the ingredients in a bowl when it is done and set it aside. Repeat this step when you are making more.
Next step, in separate bowls, set aside and add one quarter of a tablespoon of sesame seeds. Add 1 and a half table spoons of garlic, one quarter of a tablespoon of oil. Add salt and pepper to each of the sprouts and the spinach and stir together until everything is mixed together.
In this step, heat the remaining of the canola oil, add four pieces of tofu and let it cook for a bit. Turn each piece of tofu until they are brown. This will take about 4-6 minutes. When the tofu has been cooked, put each piece to one side and cut in half.
When you are serving your Bibimbap, serve with one oz of rice in the each bowl in the centre. Place a fried egg on top of each bowl.
When you are done, put the mushrooms evenly into each bowl on top of the rice. Arrange all the other ingredients into each bowl evenly.
When you are finished, season each bowl with salt and pepper and you can either serve hot or cold. This dish can be kept for 3-5 days. Enjoy!