I was out at a Korean Karaoke party with my friends from work, so Shea made this dish on his own. According to Shea:

"I was planning on making eggplant meatballs but realized I had to bake the eggplant for an hour before even getting started. Being hungry, I briefly considered grabbing a Jumbo Slice but it was raining and the fridge was stocked so I figured I'd try this recipe instead. I also though Kyna was eating Korean food at karaoke so this would spare her having to eat it twice in a row.

The recipe calls for cooking everything separately so it took me a while to make, but the end product was great. I added a poached egg to the top of mine and a liberal amount of Sriracha. I also forgot to make the sweet soy sauce for the zucchini but it turned out well anyways. I would definitely make it again, good leftovers as well, although tofu never tastes as good cold."

Crispy Tofu Bibimbap with Mustard Greens & Zucchini 

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/crispy-tofu-bibimbap-with-mustard-greens-and-zucchini

1.  tablespoon rice vinegar
2. 1 teaspoon sugar
3. 2 Persian cucumbers, thinly sliced
4. 2 teaspoons grated peeled fresh ginger
5. Kosher salt
6. 1 cup sushi rice
7. 1/4 cup plus 2 tablespoons vegetable oil
8. 2 garlic cloves, minced
9. 12 ounces shiitake mushrooms, stemmed and caps thickly sliced
10. One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks
11. One 12-ounce bunch of mustard greens—stems and inner ribs removed, leaves coarsely chopped
12. 1 tablespoon toasted sesame oil
13. 1 small zucchini, cubed
14. 2 tablespoons kecap manis(Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
15. 4 scallions, thinly sliced
16. Gochujang (Korean chile paste, see Note) or Sriracha, for serving

1. In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt. Set aside.
2. In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil. Cover and cook over very low heat until tender, 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
3. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter. Heat 1 tablespoon of the vegetable oil and add the tofu. Cook over high heat, turning, until browned, 5 minutes. Scrape the tofu onto the platter, keeping it separate from the mushrooms.
4. Heat 2 tablespoons of vegetable oil in the skillet. Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds. Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes. Add the greens to the platter. Wipe out the skillet. Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the zucchini and cook over high heat until softened, 3 minutes. Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter. Keep warm.
5. Mound the rice in bowls and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a dollop of gochujang and serve.