Artificial Food Coloring Free Vegan Korean Tofu Bulgogi

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Artificial Food Coloring Free Vegan Korean Tofu Bulgogi

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Ingredients

4 servings

For the tofu

2 blocks (14 oz each) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Organic Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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For the marinade

3 tbsp soy sauce
2 tbsp gochujang
2 tbsp maple syrup
1 tbsp sesame oil
½ asian pear, peeled and grated (about ¼ cup)
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp black pepper

For cooking

1 tbsp neutral oil (such as canola oil or avocado oil)
3 scallions, thinly sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
steamed rice, for serving

Instructions

1
Remove the tofu from its packaging and drain. Wrap each block in several layers of paper towels, place on a cutting board, and set a heavy skillet or pot on top. Press for 20 minutes to remove excess moisture.
2
While the tofu presses, whisk together the soy sauce, gochujang, maple syrup, sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper in a shallow baking dish until smooth and uniform.

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