Ingredients
For the bulgogi sauce:
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 2 tablespoons peeled and grated fresh ginger
- 4 tablespoons muscovado unrefined cane sugar
- 4 tablespoon soy sauce
- 1/4-1/2 tsp red chili flakes, or to taste
- Freshly ground black pepper, to taste
- 2 tablespoons water
For the tofu and vegetables:
- 1,5 tbsp sesame oil, divided
- 250 g firm tofu, cut into small cubes
- 300 g oyster mushrooms, torn (I used a mix of oyster mushroom types)
- 2 medium carrots, julienned
- 2 green onions, thinly sliced
To serve:
- cooked jasmine rice or whole grain rice
- steamed broccoli
- sliced green onions
- toasted sesame seeds
- kimchi
- sriracha sauce
Instructions
- 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.
Nutrition
Notes
- Vegan Bulgogi is also great served in lettuce wraps, spring rolls and so much more!