Tofu Bulgogi

April 18, 2023

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
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
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

Post a Comment