Vegetarian Bulgogi

Ingredients

This vegetarian version of bulgogi replaces the beef with tofu, and uses soy sauce and vegetable broth instead of traditional beef broth. The marinade is also adjusted to accommodate the lack of meat, but still maintains the sweet and savory flavors of the original dish. We alse have the original recipe for Bulgogi, so you can check it out.

• 1 block (14 oz/400g) firm tofu, drained and pressed 1 block (14 oz/400g) firm tofu, drained and pressed
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 2 tbsp (30ml) brown sugar 2 tbsp (30ml) brown sugar
• 2 tbsp (30ml) sesame oil 2 tbsp (30ml) sesame oil
• 1 tbsp (15ml) rice vinegar 1 tbsp (15ml) rice vinegar
• 1 tbsp (15ml) minced garlic 1 tbsp (15ml) minced garlic
• 1 tbsp (15ml) minced ginger 1 tbsp (15ml) minced ginger
• 1/4 tsp (1.25ml) black pepper 1/4 tsp (1.25ml) black pepper
• 1/4 cup (60ml) chopped green onions 1/4 cup (60ml) chopped green onions
• 1 tbsp (15ml) sesame seeds 1 tbsp (15ml) sesame seeds

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g / 2g
• Carbohydrates (total, sugars): 14g / 10g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cut the tofu into bite-sized pieces and set aside.
2. 2.
   In a mixing bowl, whisk together the soy sauce, vegetable broth, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper.
3. 3.
   Add the tofu to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
4. 4.
   Heat a large skillet over medium-high heat. Add the tofu and marinade to the skillet and cook for 8-10 minutes, stirring occasionally, until the tofu is browned and the marinade has thickened.
5. 5.
   Garnish with chopped green onions and sesame seeds before serving.

Treat your ingredients with care...

• Tofu — Pressing the tofu before marinating will help it absorb more flavor.

Tips & Tricks

• For a spicier version, add red pepper flakes or gochujang to the marinade.
• Serve with steamed rice and sautéed vegetables for a complete meal.
• Use a non-stick skillet to prevent the tofu from sticking.

Serving advice

Serve hot with steamed rice and sautéed vegetables.

Presentation advice

Garnish with chopped green onions and sesame seeds for a pop of color and texture.