Korean Tofu & Mushroom Bulgogi
This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy marinade.
Servings: 2
Ingredients
- 250 g extra firm tofu 1 block
- 1.5 cups shimeji mushrooms
- 1/4 cup grated pear (1/2 pear)
- 1 tbsp coconut sugar
- 2 tbsp light soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 tbsp gochujang
- 1/2 cup vegan kimchi optional
- 2 tbsp sesame oil
- 2 tsp gochugaru optional, for more spice
- 2 stalks spring onions
- toasted sesame seeds
- rice or lettuce wraps
Instructions
- Slice tofu into strips. Grate 1/2 a pear. Pan fry tofu in olive oil until it gets crispy.
- To a bowl, add all the ingredients for your marinade: grated pear, coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
- Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling.
- Add in pan fried tofu and mix well.
- Garnish with scallions (green part) and toasted sesame seeds. Serve with rice!