Combine the water and rice into a large saucepan. Bring to a boil and reduce to a simmer for about 40 minutes or until all the water has absorbed and the rice if fluffy. Set aside until ready.

While the rice is cooking, let's begin the veggies.

In a large skillet, add 1 tsp of sesame oil and one of the veggies and saute until your desired taste. (Blog post above has suggested times)

You will continue to add in 1 tsp of sesame oil for each veggie until they are cooked. Set all the veggies aside on a plate until you are finished cooking them all.

For the tofu, add in 1 tsp of sesame oil and slightly salt the tofu steaks. Cook them for about 4 minutes on each side in the skillet until golden brown. Set aside and cube.

For the sprouts- add in the sprouts to some boiling water and let them sit for about 3 minutes until soft. Drain and season with 1 tsp of sesame oil, 1 tsp rice vinegar and a pinch of salt. Set aside.

Let's assemble! Your rice, veggies, tofu and sprouts should all be prepared and set aside.

In your stone bowl or small saute pan, brush the bottom with 1 tsp of sesame oil. Add in 1 cup of rice and then arrange your veggies along the rim of the rice. Cook on a medium-low heat for about 6-8 minutes until the rice is crispy and veggies are heated through.

Add on some toppings! Sesame seeds, gochujang, and scallions! Mix and let cool thoroughly. Enjoy!