Name: Tofu Bulgogi
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 block of extra-firm tofu, drained and pressed; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon rice vinegar; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon vegetable oil; 1 onion, sliced; 1 bell pepper, sliced; Cooked rice, for serving; Sesame seeds and green onions, for garnish

Instructions

Start by preparing the tofu. Cut the tofu into bite-sized cubes and set aside.
In a medium bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and gochujang to make the marinade.
Add the tofu cubes to the marinade, making sure each cube is well coated. Allow the tofu to marinate for at least 30 minutes, but the longer, the better for more flavor.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated tofu cubes to the skillet, reserving any leftover marinade for later.
Cook the tofu for about 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on the outside.
Push the tofu to one side of the skillet and add the sliced onion and bell pepper. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
Pour the remaining marinade over the tofu and vegetables in the skillet. Stir well to combine and let the sauce simmer for another 2-3 minutes, allowing it to thicken slightly.
Once everything is cooked through and coated in the sauce, remove from heat.
Serve the Tofu Bulgogi hot over a bed of cooked rice. Garnish with sesame seeds and chopped green onions for an extra pop of flavor and color.

Ingredients

Instructions

Nutrition Facts

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