Bulgogi Style Tofu Recipes

VEGAN TOFU BULGOGI

Steps:

• Place the drained tofu in the freezer overnight. Remove from the freezer and thaw, either at room temperature on the counter, or in the microwave for a faster option.
• Press the tofu using towels, paper towels, or a tofu press, for at least 20 minutes. Slice the tofu into about 12 pieces.

VEGAN LO MEIN WITH KOREAN TOFU BULGOGI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Dice into bite-sized cubes.
• Combine soy sauce, 3 tablespoons sesame oil, maple syrup, green onions, red pepper powder, sesame seeds, garlic, and liquid smoke in a bowl. Fold in tofu and cover with plastic wrap. Place in the refrigerator to soak for no longer than 1 hour. Drain tofu, reserving marinade. Spread tofu evenly on a baking sheet.
• Bake in the preheated oven until browned, 20 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lo mein noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
• Combine coconut oil and 1 tablespoon sesame oil in a wok or saucepan over medium-high heat. Saute onion until golden brown, about 2 minutes. Add broccoli coleslaw mix and coleslaw mix; saute until wilted, about 3 minutes more. Reduce heat to medium-low; add cooked noodles, baked tofu, and reserved marinade. Simmer until heated through and all liquid is absorbed, about 5 minutes. Season with salt and pepper.

BULGOGI STYLE TOFU

Steps:

• First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all that water out(about an hour). I pressed mine for well over an hour. Freezing the tofu after draining is also an option if you're working with a flimsier tofu.
• Once it has drained for a good long time, slice the block in half.
• Then, make thin slices to the tofu to resemble little tofu steaks.
• Arrange them in a dish where they will be able to soak up lots of marinade.
• Cover the tofu slices with your chopped onions, green onions, ginger and garlic.
• In medium sized bowl, combine the soy sauce, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Pour over tofu and veggies.
• Cover and place into the refrigerator. Let marinate at least 8 hours. It's really great to do this overnight... a little longer than 8 hours wont hurt anything. In fact, it may even help.
• After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
• Heat up a cast iron skillet over medium heat and drizzle with some sesame oil.
• When your skillet is nice and hot, place the strips into the pan in an even layer so that there is adequate room for them to fry up. When you place the tofu in the pan, it should sizzle. (I cooked my tofu in two batches).
• Pour enough of the marinade onto the tofu just to cover, make sure some of those veggies get in there too.
• Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are nice and caramely brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu.
• Serve over rice.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!