Korean Vegetable & Tofu Bulgogi

Name: Korean Vegetable & Tofu Bulgogi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 servings
Cuisine: Korean
Ingredients: 14 ounce extra-firm tofu (pressed and sliced); 0.5 yellow onion (thinly sliced); 1 carrot (julienned); 1 cup mushrooms (sliced); 2 cup fresh spinach; 0.5 cup soy sauce (low-sodium); 3 tablespoon brown sugar; 2 tablespoon sesame oil; 1 tablespoon fresh ginger (grated); 2 garlic cloves (minced); 0.5 teaspoon black pepper; 0.5 teaspoon red pepper flakes; 2 cup white rice (uncooked); 1 cup kimchi (store-bought); 1 tablespoon sesame seeds (toasted)

Tender pieces of tofu and colorful vegetables marinated in a savory-sweet Korean bulgogi sauce, stir-fried until caramelized and served with steamed rice and tangy kimchi.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 7
Cuisine: Korean
Difficulty: Medium
Cost: $1.48/serving

Dietary

Dairy-Free
Egg-Free
High-Protein
Nut-Free
Pescatarian
Vegetarian

Ingredients

14 ounce extra-firm tofu (pressed and sliced)
0.5 yellow onion (thinly sliced)
1 carrot (julienned)
1 cup mushrooms (sliced)
2 cup fresh spinach
0.5 cup soy sauce (low-sodium)
3 tablespoon brown sugar
2 tablespoon sesame oil
1 tablespoon fresh ginger (grated)
2 garlic cloves (minced)
0.5 teaspoon black pepper
0.5 teaspoon red pepper flakes
2 cup white rice (uncooked)
1 cup kimchi (store-bought)
1 tablespoon sesame seeds (toasted)

Instructions

In a shallow dish, whisk together 1/2 cup of low-sodium soy sauce, 3 tablespoons of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon of black pepper, and optional 1/2 teaspoon of red pepper flakes.
Add the sliced 14 ounces of extra-firm tofu, thinly sliced 0.5 each yellow onion, julienned 1 each carrot, and 1 cup of sliced mushrooms to the marinade. Toss gently to coat. Marinate for at least 15-20 minutes, or longer if time permits.
Cook 2 cups of uncooked white rice according to package directions. Keep warm.
Heat a large skillet or wok over medium-high heat. Add the marinated tofu and vegetables (reserving any excess marinade) to the hot pan. Stir-fry for 7-10 minutes, until the vegetables are tender-crisp and the tofu is browned and caramelized. Stir in the 2 cups of fresh spinach until wilted, about 1-2 minutes.
Serve the bulgogi immediately over the steamed rice, with 1 cup of kimchi on the side. Garnish with 1 tablespoon of toasted sesame seeds if desired.

Notes

Pressing the tofu well before slicing is crucial for getting crispy edges and allowing it to absorb the marinade effectively. This dish is excellent for meal prepping as leftovers can be stored and reheated easily.

Nutrition (per serving)

Calories: 485
Protein: 22.1 g
Carbohydrates: 68.3 g
Fat: 15.6 g
Fiber: 7.8 g
Sodium: 1450 mg
Saturated Fat: 2.5 g
Sugar: 16.2 g