Tofu Bulgogi
This Korean-inspired tofu dish offers a delightful plant-based twist on a traditional favorite. Bursting with sweet and spicy flavors, the crispy tofu is coated in a rich bulgogi sauce. Served simply with hot rice and vibrant vegetables, it's a flavorful and quick meal, ready in just 25 minutes.
Instructions
- 1
Grate the block of firm tofu (280 g) using a large hole grater. Transfer to a plate lined with kitchen paper and drain for at least 10 minutes.
- 2
Spread the tofu on a baking tray. Drizzle with sesame oil (0.5 tbsp) and mix. Bake in a preheated 180°C fan oven for 12 minutes, stirring halfway through. Alternatively, cook in an airfryer at 180°C for 12 minutes until golden and crispy.
- 3
Grate the garlic (2 clove) and fresh ginger root (15 g) into a small bowl. Add soy sauce (3 tbsp), gochujang paste (1.5 tbsp), brown rice vinegar (2 tbsp), sesame oil (1 tbsp), and maple syrup (1 tbsp). Pour into a saucepan and simmer over medium heat for 2 minutes. Add the cooked tofu to the saucepan and toss with the sauce. Cook for 3-4 minutes until the liquid is absorbed. Taste and season.
- 4
Serve the tofu with [to_serve basmati rice] and [to_garnish crunchy veggies], then sprinkle with [to_garnish toasted sesame seeds].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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