40 minutes
A plant-based twist on the classic Korean Bulgogi featuring tofu marinated in a savory sauce and sautéed with vegetables.
Firm Tofu, pressed
0 oz
Medium Onion, sliced
each
Bell Pepper, sliced
each
Bell Pepper, sliced
each
0.25 fluid ounces
0 oz
0.25 fluid ounces
Garlic Clove, minced
each
Ginger, grated
teaspoons
to taste
Green Onions, chopped
bunch
to taste
1. Press and Slice Tofu
Press the firm tofu to remove excess moisture and slice into bite-sized pieces.
2. Prepare Marinade
In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create the marinade.
3. Marinate Tofu
Toss the tofu pieces in the marinade, ensuring each piece is well-coated. Allow them to sit for about 10 minutes to absorb the flavors.
4. Sauté Vegetables
Sauté the sliced onions and bell peppers in a skillet with vegetable oil until just tender.
5. Cook Tofu
In the same skillet, cook the marinated tofu over high heat until golden-brown with slightly crispy edges.
6. Combine and Serve
Fold the sautéed vegetables back in with the cooked tofu, stirring to combine. Serve over rice and garnish with chopped green onions and sesame seeds.
Remove excess water by pressing your tofu for enhanced flavor absorption. Use a tofu press or wrap in kitchen towels with a weight on top for 15-30 minutes.
Create a balanced bulgogi marinade with salty, sweet, savory, and umami elements, adding pear puree for traditional tenderness and sweetness.
Use a hot cast iron skillet or nonstick pan and cook tofu in batches to achieve proper browning and caramelization.
Garnish with fresh scallions, toasted sesame seeds, and a drizzle of sesame oil for an aromatic finish.
Marinate the tofu for at least 30 minutes, ideally up to 2 hours, turning occasionally for even coating.
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