How can I adjust the spice level in this Blissful Veggie Bibimbap?

The recipe includes gochujang as an optional ingredient for extra heat. You can omit it entirely for a milder dish or add more to taste when mixing all the ingredients.

What's the best way to get the tofu crispy for this bibimbap?

To achieve crispy tofu, pat it very dry with a kitchen towel to remove moisture, then coat thoroughly with potato starch. Fry the chunks in hot cooking oil over medium heat, ensuring not to overcrowd the pan, until golden brown on all sides.

How are the sweet and sour cucumbers prepared in this recipe?

The cucumbers are thinly sliced using a mandoline, then massaged with coconut sugar, lemon juice, and salt. They are left to sit for 30 minutes to develop their sweet and sour flavor.

What's the process for seasoning the bean sprouts?

Bean sprouts are boiled with cider vinegar and salt, then drained and given a cold shower. Afterward, they are massaged by hand with minced garlic, sesame oil, and a half teaspoon of salt for light seasoning.

Can I prepare any components of this bibimbap ahead of time?

Yes, the sweet and sour cucumbers and lightly seasoned bean sprouts can be prepared in advance and stored in airtight containers in the refrigerator. The sauce can also be made ahead and shaken before use.

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Blissful Veggie Bibimbap
[Vegan, Nut-Free]

Name: Blissful Veggie Bibimbap [Vegan, Nut-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 cup sweet and sour cucumber see recipe below; 1 cup lightly seasoned bean sprouts see recipe below; 1 cup micro-greens; 1 cup red cabbage shredded; 1 package firm tofu chopped; 1/4 cup potato starch; 3 cup brown rice cooked; 2 tablespoons soy sauce; 2 tablespoons maple syrup; 3 tablespoons sesame oil; 1/2 teaspoon gochujang (optional to add some extra); 3 tablespoons cooking oil; 2 cucumbers; 1 tbsp coconut sugar; 1 lemon juice; 1 teaspoon salt; 1-pound bean sprouts tails cut off; 1 tablespoon cider vinegar; 1 tablespoon salt; 1 tablespoon garlic minced; 2 tablespoons sesame oil; 1/2 teaspoon salt

HL By: HeeJee Lee

Author Bio

Hi, I'm HeeJee, creator of White Blank Space. I'm a Korean living in sunny California... Read More

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A vibrant bowl of vegan bibimbap featuring brown rice, crispy golden-brown tofu, bright green micro-greens, shredded red cabbage, and distinct piles of sweet and sour cucumbers and seasoned bean sprouts, drizzled with a rich sauce.

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Discover more recipes with these ingredients

Blissful Veggie Bibimbap [Vegan, Nut-Free]

2526

Dairy Free

This Korean dish contains lightly seasoned raw cucumber slices and refreshing bean sprouts. The Bibimbap is filled with fresh vegetables with toddler-friendly non-spicy sauce.

Ingredients You Need for Blissful Veggie Bibimbap [Vegan, Nut-Free]

For the Bibimbap:

1 cup sweet and sour cucumber see recipe below
1 cup lightly seasoned bean sprouts see recipe below
1 cup micro-greens
1 cup red cabbage shredded
1 package firm tofu chopped
1/4 cup potato starch
3 cup brown rice cooked
2 tablespoons soy sauce
2 tablespoons maple syrup
3 tablespoons sesame oil
1/2 teaspoon gochujang (optional to add some extra)
3 tablespoons cooking oil

For the Sweet and Sour Cucumber:

2 cucumbers
1 tbsp coconut sugar
1 lemon juice
1 teaspoon salt

For the Lightly Seasoned Bean Sprouts:

1-pound bean sprouts tails cut off
1 tablespoon cider vinegar
1 tablespoon salt
1 tablespoon garlic minced
2 tablespoons sesame oil
1/2 teaspoon salt

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How to Prepare Blissful Veggie Bibimbap [Vegan, Nut-Free]

For the Bibimbap:

Make the sauce by combining soy sauce, maple syrup, sesame oil, and gochujang in a container and shake vigorously.
TOFU: Pat dry tofu with a kitchen towel to remove moisture. Coat tofu chunks with potato starch. Heat 3 tbsp cooking oil in a pan over medium heat. Place tofu
chunks in the pan and fry all sides until golden brown. Take care to not overcrowd the tofu to prevent sticking together.
In a big bowl, place rice, cucumber, bean sprouts, micro-greens, cabbage, tofu, and sauce. Mix well. Add additional gochujang, if desired.

For the Sweet and Sour Cucumber:

Using a mandoline, thinly slice the cucumbers
Using your hand, massage cucumber slices with coconut sugar, juice of lemon, and salt. Let it sit for 30 minutes.

For the Lightly Seasoned Bean Sprouts:

Place bean sprouts in a pot and cover with water. Add 1 tbsp cider vinegar and 1 tbsp of salt. Bring to a boil, and then reduce the heat and simmer for 5 minutes with the pot uncovered.
Drain the bean sprouts and give a cold shower.
Using your hand, massage bean sprouts with garlic, sesame oil, and 1/2 tsp of salt.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.