Vegan Bulgogi

• Produce

  • 1 Chive sprouts
  • 3 cloves Garlic
  • 2 Green onions

• Refrigerated

  • 1/2 block Tofu, firm extra firm

• Condiments

  • 5 1/8 tbsp Agave nectar
  • 3 1/8 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 tbsp Sesame oil

• Other

  • 3 cups (8 oz/226g beech, oyster or any other mushrooms

Found on seonkyounglongest.com

Description

Ingredients

• ½ block (6 oz/170g) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into ½x1/2 cubes (If you are using only tofu, use whole 14oz/396g block)
• 2 Tbs 15ml soy sauce
• 2 Tbs 45ml agave nectar, honey or sugar
• 1 Tbs / 15ml sesame oil
• 1 tsp / 5g sesame seeds
• 3 cloves garlic, minced (approximately 1Tbs)
• 2 Tbs / 29ml cooking oil
• 3 cups (8 oz/226g) Beech, oyster or any other mushrooms
• 2 green onions, chopped
• chive sprouts for garnish, optional
• ½ block (6 oz/170g) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into ½x1/2 cubes (If you are using only tofu, use whole 14oz/396g block)
• 2 Tbs 15ml soy sauce
• 2 Tbs 45ml agave nectar, honey or sugar
• 1 Tbs / 15ml sesame oil
• 1 tsp / 5g sesame seeds
• 3 cloves garlic, minced (approximately 1Tbs)
• 2 Tbs / 29ml cooking oil
• 3 cups (8 oz/226g) Beech, oyster or any other mushrooms
• 2 green onions, chopped
• chive sprouts for garnish, optional

Directions

• Heat a large skillet over medium hight heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly. It will take about 7 to 8 minutes total. If it takes too long, increase heat to high.
• Meanwhile, in a small mixing bowl, combine soy sauce and next 4 ingredients(until minced garlic), set aside.
• When tofu browned up all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but dont stir too much- so mushrooms will turn nicely golden brown.
• Stir in sauce we made earlier, cook for a minutes. Moisture should evaporates quick. Remove from heat, and stir in green onion.
• Serve with warm cooked rice and sprinkle with some sesame seeds and green onion right on top or chive sprouts if you have any. Enjoy!
• Heat a large skillet over medium hight heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly. It will take about 7 to 8 minutes total. If it takes too long, increase heat to high.
• Meanwhile, in a small mixing bowl, combine soy sauce and next 4 ingredients(until minced garlic), set aside.
• When tofu browned up all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but dont stir too much- so mushrooms will turn nicely golden brown.
• Stir in sauce we made earlier, cook for a minutes. Moisture should evaporates quick. Remove from heat, and stir in green onion.
• Serve with warm cooked rice and sprinkle with some sesame seeds and green onion right on top if you have any. Enjoy!

Nutrition