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Blissful Veggie Bibimbap (Korean mixed rice dish)

Bibimbap (Korean mixed rice dish) filled with fresh vegetables with toddler-friendly non-spicy sauce. Vegan, Nut-free, Dairy-free

Author whiteblankspace


  • 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 tbsp soy sauce
  • 2 tbsp maple syrup
  • 3 tbsp sesame oil
  • 1/2 tsp gochujang
  • extra gochujang optional for adults
  • 3 tbsp cooking oil


  1. Make the sauce by combining soy sauce, maple syrup, sesame oil, and gochujang in a container and shake vigorously. 

  2. 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.

  3. In a big bowl, place rice, cucumber, bean sprouts, micro-greens, cabbage, tofu, and sauce. Mix well. Add additional gochujang, if desired.