Tofu Bulgogi
I’m not sure what time of year you’re reading this, but as of when I’m typing it, the winter holiday season is coming to a close.
With the new year in tow, many people make resolutions to eat healthier or workout. While both those things are good, I make resolutions to eat as much good food as I can! As you may be able to tell, I especially love variety in food. I love trying many different flavors and playing around, seeing what works and what doesn’t. Bulgogi is something I’ve been super interested in because (maybe as a vegetarian I shouldn’t say this, but) holy hell does it smell phenomenal!
Ok so I’m going to be completely honestly and start out letting you know that I’ve never actually had the original beef version of bulgogi. Because of this, I won’t sit here and tell you it tastes identical, but from the research I’ve done I can tell you the flavor profile is very similar, minus the beef and it smells pretty close as well. I’ve added some more oil than is strictly necessary just to add to the fattiness the beef would otherwise have.
Though I can’t tell you if its close in flavor, I can tell you it is super delicious and its simple to make! If you’re on the go after the craziness of the holiday season or just want something a little different after all the mashed potatoes and mac and cheese (though to be honest, I can’t relate), this is GREAT.
Cut the tofu into thin strips, prepare the marinade, let sit and then cook in a pan. Serve over rice and with your favorite vegetable or some homemade kimchi (could be a hint as for what’s to come on my blog….) How much simpler could it get?!
Tofu Bulgogi
Ingredients:
- 2 blocks extra firm (or high protein) tofu
- 1 cup soy sauce (or tamari if GF)
- 2 tbsp brown sugar
- 3 tbsp sesame oil
- 5 cloves garlic
- 1 tbsp freshly grated ginger
- 1/4 cup sriracha
- 2 tbsp rice vinegar
- sesame seeds to top
Instructions:
- Take tofu out of the package and wrap and press for about 30 minutes. Slice tofu into small thin strips.
- Add tofu and all the ingredients (except 2 tbsp of sesame oil and the sesame seeds) to a large bowl or tupperware to marinate. Allow to sit for 30 minutes up to a few hours. The longer you can let it sit, the better.
- Put a large pan on medium heat and add 1 tbsp sesame oil Using a slotted spoon, take the tofu out of the marinade and into the hot pan. Do not get rid of your marinade!
- Turn the tofu, allowing it to brown on all sides. Once the tofu is browned, add back the marinade little by little, allowing the tofu to absorb the liquid, until all the marinade is gone.
- Serve on top of rice and with your vegetable of choice (I like broccoli or bok choy!) Top with sesame seeds and voila!
