Tofu Bulgogi

I've strayed a little bit from my at-least-one-meatless-meal-a-week goal from last year. But recently I revisited a vegetarian version of bulgogi that I made last year. I was inspired by a tofu dan dan noodle recipe in which drained tofu was crumbled to be reminiscent of ground meat. 

Crumbled tofu with a bulgogi marinade creates a pretty decent substitute for beef in bulgogi. I loved it with bibimbap or even just alone with rice. I might even try beyond or impossible meat in the future to see how it fairs with a bulgogi marinade. 

Tofu Bulgogi adapted from Maangchi

Ingredients: 

1 14oz block of tofu

1/2 small onion

4 cloves garlic

1 tsp grated ginger

1 green onion

2 tbs soy sauce

2 tbs brown sugar

1 tbs sesame oil

1 tbs neutral oil

Directions: 

1. Drain tofu: place block of tofu in a strainer over a bowl. Place a heavy object like a cast iron pan on top of tofu. Drain for 10-15 minutes. Then squeeze tofu in a dish cloth over sink to drain remaining liquid. 

2. Place onion, garlic, ginger, green onion, soy sauce, brown sugar and sesame oil into a blender. Blend until pureed. Pour marinade into a large bowl. 

3. Crumble drained tofu into little pieces into the large bowl with the marinade. Cover bowl and marinate in the fridge for 30 minutes. 

4. Heat a skillet over medium heat then pour in oil. Add marinaded tofu to skillet and cook for 5-7 minutes until heated through. 

5. Enjoy with a bowl of rice or add into bibimbap.