Description
This Tofu Bulgogi is going to be your new favourite weeknight dinner. It’s savoury, slightly sweet, and full of umami — everything you’d expect from traditional bulgogi, but completely vegan, and takes only 30 minutes to make!
Ingredients
Units
Scale
- 400g firm or medium firm tofu
- 1/2 an onion
Sauce ingredients:
- 4 cloves of garlic (finely minced)
- 1/2 a piece of ginger (2-inch)
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp sugar
- 1 tsp gochujang paste
- 1/2 tsp black pepper
- 1 stalk of spring onion
- 1 tsp roasted sesame seeds
Instructions
- Press a block of firm tofu until most water is squeezed out (it doesn't have to be too dry).
- Crumble the tofu into small pieces by hand or with a fork.
- Chop the onion into thin slices.
- Fry the crumbled tofu until slightly golden, and crispy. Stir occasionally so that it is cooked evenly.
- Add the onion slices, and mix together with the crumbled tofu. Then stir fry for 5 minutes until the onion slices turn transparent.
- Next, finely chop the garlic and ginger. Mix them in a bowl with dark soy sauce, rice vinegar, sugar, sesame oil, gochujang paste, black pepper, and roasted sesame seeds to make the sauce.
- Turn the heat on again, then pour the sauce into the tofu, mix until fully incorporated and the tofu turns into a beefy brown color.
- Remove the tofu ground 'beef' from heat and serve with a bowl of warm rice and veggies of choice. You can also wrap it in lettuce leaves with a dab of gochujang for a light Korean-style wrap.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean