Blissful Veggie Bibimbap
[Vegan, Nut-Free]

For the Bibimbap:

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
3. chunks in the pan and fry all sides until golden brown. Take care to not overcrowd the tofu to prevent sticking together.
4. 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:

1. Using a mandoline, thinly slice the cucumbers
2. 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:

1. 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.
2. Drain the bean sprouts and give a cold shower.
3. Using your hand, massage bean sprouts with garlic, sesame oil, and 1/2 tsp of salt.