Step by Step Process: 1. Prepare the rice: Cook the white rice according to package instructions. Set aside. 2. Marinate the tofu: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, and minced garlic. Add the tofu cubes and gently toss to coat. Let it marinate for at least 10 minutes. 3. Prepare the vegetables: Blanch the bean sprouts and spinach separately in boiling water for about 1-2 minutes. Drain and rinse with cold water to stop the cooking process. Squeeze out any excess water from the spinach. Set aside. 4. Stir-fry the vegetables: Heat vegetable oil in a pan over medium heat. Add the julienned carrot and zucchini. Stir-fry for about 2-3 minutes until slightly softened. Season with a pinch of salt. Remove from heat and set aside. 5. Cook the tofu: In the same pan, add the marinated tofu cubes and cook over medium heat until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside. 6. Assemble the bibimbap: Divide the cooked rice into three bowls. Arrange the blanched bean sprouts, spinach, stir-fried vegetables, and tofu on top of the rice in each bowl. 7. Make the sauce: In a small bowl, mix together 2 tablespoons soy sauce and 1 tablespoon sesame oil. Drizzle the sauce over the vegetables and tofu in each bowl. 8. Optional: Top each bowl with a fried or poached egg. 9. Garnish with sesame seeds and serve immediately. Enjoy your homemade Korean Bibimbap with Tofu and Vegetables!