This vegan tofu bulgogi is prepared with a traditional Korean marinade and then baked. The dish is gluten-free if tamari is used. Serve with rice and vegetables or accompaniments of choice. Instructions are for the freeze-and-marinate method described in the blog post. See notes section for a crispier version like what's pictured.
Add the pressed tofu to a bowl or container and pour the marinade over it. Let marinate for up to 20 minutes (longer and it may start to fall apart).
Preheat the oven to 350 degrees Fahrenheit. Place the tofu slices on a baking sheet lined with parchment paper or a Silpat, lightly sprayed with oil.
ASIAN PEARS: If Asian pears aren't available in your area, substitute with another type of pear (preferably the sweetest one you can find), or 1/3 cup of diced pineapple.
NUTRITION: Nutrition facts do not include rice or vegetable accompaniments.
CRISPY TOFU: I've prepared this tofu bulgogi by multiple methods to prove its versatile deliciousness! The most recent photos in the blog post are using my crispy baked tofu method. For this method, make the following changes to the recipe:
(1) Do not freeze your tofu; instead, press it for 15-30 minutes to remove excess liquid. Preheat the oven to 400 degrees, cube the tofu or cut it into sticks, and place it on a parchment-lined baking sheet. (Nope, no oil needed!) Bake for about 45 minutes, flipping once, until crispy and browned on the exterior.
(2) For the sauce, omit the pear completely; saute the onion, garlic and ginger until softened and then add the rest of the sauce ingredients and stir. Cook over medium-low heat, stirring frequently, until sauce is slightly reduced and thickened. Once the tofu is done baking, toss it in the sauce and serve.
Vegan Tofu Bulgogi originally printed from https://yupitsvegan.com/tofu-bulgogi/ June 7, 2017