VEGAN “BULGOGI BOWLS”
Didn’t get around to ‘Veganuary’? No judgment here. Call it Veg-February or call it a Friday night dinner, whatever. Cook up this vegan riff on a K family favorite: Korean Bulgogi Bowls. All the craving, none of the cow. Make it your own and enjoy!
SAUCE IT UP (aka the most important part):
- ½ tsp olive oil (just a tinyyyyy bit. You don’t want it to be too oily)
- 5+ tbsp soy sauce/coconut aminos if that’s what ya dig
- 2+ tbsp Korean Chili Garlic Sauce (chili flakes work fine too)
- 2 tbsp brown sugar (or coconut sugar for the boujee)
- 2 tbsp fresh chopped garlic
- 2tbsp fresh chopped ginger
- 1-2 green onions
- ½ lemon
- 1 Block extra firm tofu
- 2 tbsp cornstarch
- Soy sauce
- Whatever you want/ you have on hand! We used…
- 1 zucchini
- 1 orange bell pepper
- ½ white onion
- ½ stalk white corn
- Left-over garlic, ginger, green onion from the sauce
- 1 small cucumber (for topping)
- Drain tofu, cut into 6 vertical pieces, press to dry for 30+ minutes
- Chop all your veggies
- Combine all sauce ingredients and set aside
- Heat 1 tablespoon of oil to a nonstick skillet
- Cover dry tofu in soy sauce and dip each piece into the cornstarch
- Place tofu into the skillet and fry on both sides until golden-brown
- Take tofu out of the skillet and drizzle with more soy sauce. Once the soy sauce has been absorbed by the tofu, cut it into smaller pieces to your liking.
- Add veggies plus more oil (as needed) to the pan. Let veggies brown. Once brown, add ½ of the sauce mixture to the skillet with the veggies and let cook for 2 minutes more.
- Plate as desired! We plated both the veggies and the tofu on top of white rice, drizzled the remainder of sauce on top, added cucumbers, basil, rice wine vinegar, and furikake seasoning.