Bulgogi Tofu

Bulgogi Tofu is a delicious vegan twist on the traditional Korean dish, featuring marinated tofu grilled to perfection and served with vibrant vegetables. This flavorful dish is both satisfying and healthy, making it a perfect lunch option.

Ingredients

• Firm tofu - 400 grams
• Soy sauce - 4 tablespoons
• Sesame oil - 2 tablespoons
• Brown sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, chopped
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Sesame seeds - 1 tablespoon
• Rice or quinoa - 1 cup, cooked

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, mix together the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger to create the marinade.
3. Add the tofu cubes to the marinade and let them soak for at least 10 minutes.
4. While the tofu is marinating, prepare your vegetables: julienne the carrot, slice the bell pepper, and mushrooms.
5. Heat a non-stick skillet over medium-high heat and add the marinated tofu. Cook for about 5-7 minutes, turning occasionally until golden brown.
6. Remove the tofu from the skillet and set aside. In the same skillet, add the carrots, bell pepper, and mushrooms, sautéing for about 5 minutes until they are tender.
7. Return the tofu to the skillet with the vegetables and add the chopped green onions. Toss everything together and cook for an additional 2 minutes.
8. Serve the Bulgogi Tofu over cooked rice or quinoa, garnished with sesame seeds.

Nutrition

• Calories: 370
• Protein: 18 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• High in protein and low in cholesterol, making it heart-healthy.
• Rich in fiber from vegetables, promoting digestive health.

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