Vegan bulgogi bowl with tofu, mushrooms, carrots and green onion. Quick and easy recipe that perfect for weeknights. Serve with steamed rice, kimchi, and steamed vegetables.
Course
Side Dish
Category
Asian, vegan
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories226kcal
AutorElle
Ingredients
For the bulgogi sauce:
1tbspsesame oil
4clovesgarlic minced
2tablespoonspeeled and grated fresh ginger
4tablespoonsmuscovado unrefined cane sugar
4tablespoonsoy sauce
1/4-1/2tspred chili flakes,or to taste
Freshly ground black pepper,to taste
2tablespoonswater
For the tofu and vegetables:
1,5tbspsesame oil,divided
250gfirm tofu,cut into small cubes
300goyster mushrooms,torn (I used a mix of oyster mushroom types)
2medium carrots,julienned
2green onions,thinly sliced
To serve:
cooked jasmine rice or whole grain rice
steamed broccoli
sliced green onions
toasted sesame seeds
kimchi
sriracha sauce
Method
Lightly press the tofu block with paper towels to remove some of the excess water, then cut into small cubes and set aside.
In a small bowl, whisk together the ingredients for the sauce (sesame oil, garlic, ginger, sugar, soy sauce, chili flakes pepper and water). Set aside.
In large heavy-bottomed skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the mushrooms and cook for 3-5 minutes before stirring. Stir, then leave them for another 3 minutes and repeat one more time or until the mushrooms are golden brown and cooked through. Transfer to a plate.
Add the remaining 1/2 tablespoon sesame oil to the skillet, followed by the tofu cubes . Fry, stirring occasionally, until crisps up on sides (8-10 minutes). Add carrots and green onion and sauté until carrot is crisp-tender (4-5 minutes). Add the cooked mushrooms and the sauce and reduce heat to medium-low and let simmer for 5 minutes. Add an extra splash of water (1 tablespoon) to thin, if needed.
Serve over rice with steamed broccoli, sliced green onions, kimchi and a sprinkling of toasted sesame seeds. Enjoy with a drizzle of sriracha sauce on top, if desired.
Notes
Vegan Bulgogi is also great served in lettuce wraps, spring rolls and so much more!