Pregnancy Friendly Vegan Korean Tofu Bulgogi
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(18)
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
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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