Tofu Bulgogi

Ingredients

• 2 tbs soy sauce
• 2 tbs agave nectar, honey or sugar
• 1 tbs sesame oil
• 1 tsp sesame seeds, crushed
• 3 cloves garlic
• 2 tbs cooking oil
• ½ block firm/extra firm tofu, cut into ½" cubes
• 3 C (8 oz) beech mushrooms (or any variety)
• 2 green onions, chopped

Directions

1. Prep Tofu: Wrap tofu in paper towels 5 minutes to remove excess moisture; optionally weight with a plate.
2. Make Sauce: In a small bowl, mix soy sauce, agave nectar, sesame oil, sesame seeds, and garlic; set aside.
3. Brown Tofu: Heat oil in a large skillet over medium-high. Add tofu cubes, spread evenly, and cook 7-8 minutes, stirring every 2-3 minutes, until well browned.
4. Add Mushrooms: Add mushrooms and cook 3 minutes, stirring to combine.
5. Glaze: Stir in prepared sauce and cook 1 minute more.
6. Finish: Remove from heat and stir in green onions, reserving 2 tbs for garnish.
7. Serve: Serve over warm rice and garnish with sesame seeds and reserved green onions.

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