Tofu Bulgogi

Ingredients

• 14 oz extra-firm tofu
• ½ C shredded pear
• ¼ C light soy sauce
• 1½ tbs gochujang
• 2 tbs dark brown sugar
• 2 tbs toasted sesame oil
• 2 tbs rice vinegar
• 2 tsp grated ginger
• 3 garlic cloves, minced
• 6 oz broccolini
• 6 radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 medium carrot, cut into matchsticks
• 3 cups cooked long-grain brown rice
• sesame seeds, for garnish

Directions

1. Press Tofu: Press tofu at least 20 minutes to remove excess moisture (use a tofu press or towel-and-plate method).
2. Make Sauce: In a large bowl, mix pear, soy sauce, gochujang, sugar, sesame oil, rice vinegar, ginger, and garlic. Set aside.
3. Prep Oven: Preheat oven to 350°F and line a baking sheet with parchment.
4. Grate Tofu: Grate pressed tofu using the coarse side of a grater.
5. Bake Tofu: Spread tofu in a thin layer and bake 25-30 minutes, stirring occasionally, until evenly golden.
6. Blanch Veg: Blanch broccolini ~2 minutes until tender. Set aside, then add radishes, scallions, and carrots.
7. Coat Tofu: Add baked tofu to the sauce mixture and stir to coat.
8. Finish: Transfer to a frying pan and cook over medium heat ~3 minutes, until sauce is absorbed.
9. Serve: Spoon tofu over rice and top with broccolini, radishes, carrots, scallions, and sesame seeds.

Chef's Notes

• As written, this is a vegan dish

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