Tofu Bulgogi shown (side dish is Japanese Potato Croquettes with Tonkatsu plum sauce)
Bulgogi is a Korean dish made from marinated beef (sometimes pork) in a sweet soy sauce. Korean BBQ. The majority of the taste comes from the marinade. In the last two days I have seen two separate videos of how to make vegan Bulgogi, each with their own tweaks. I decided to make my own and provide a few tweaks. This is a very simple recipe, you can do all the prep and cooking in 10 minutes (using a tofu press and a rice cooker). It is a very pleasing dish for even non vegans. I might try a version by marinating the tofu in the sauce first. But admittedly, this way is very easy.
Serves 4 with a side dish.
- Cooked rice
- 1 package firm or x-firm tofu
- Vegetable oil
- 1 package of mushrooms. If possible, use some oyster mushrooms or other types, but baby bellas work fine. Thinly slice if using larger mushrooms.
- 4 green onions, thinly sliced.
- 4 cloves garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sugar (can use agave syrup, maple syrup, or other sweetener)
- 2 tablespoons sesame oil
- 2 teaspoons of sesame seeds
- 1/2 tsp pepper
First press the tofu for a better result. I recommend a tofu press, but you can also wrap the tofu in a towel or paper towels and put it between two plates and add weight on top. Press for 15 minutes minimum or for even better results, press for a few hours.
Cook rice in a rice cooker. This dish could work also on other grains.
Make your sauce in a small bowl by whisking together the garlic, soy sauce, sugar, pepper, and sesame oil. Add in 1/2 the sliced green onions and 1 teaspoon of the sesame seeds. Stir and set aside.
Heat a couple tablespoons of oil in a skillet. If you are not using oil, you can cook the tofu in an air fryer, or in a bit of broth or water. Cut up tofu into 3/4″ square cubes.
Fry tofu in skillet over high heat. Turn and brown all sides. If tofu is sticking, use more oil or broth.
When tofu is mostly browned, turn down heat to medium, toss in mushrooms. Do not add any seasoning. Minimize your stirring and turning. I find using a spatula to be the easiest way here. Cook for 3-4 minutes until mushrooms look mostly cooked.
Add in all the sauce and stir to evenly coat.
Serve over rice. Garnish with remaining green onions and sesame seeds.