Tofu Bulgogi
Spicy, sweet and smokey tofu sautéed in the gorgeous Korean bulgogi sauce
Equipment
- 1 Large Nonstick Frying Pan by Meyer
- 1 small mixing bow
- 1 Chopping Board
- 1 Sharp knife
- 1 splatter protector/shield
Ingredients
- 4 pcs tofu Chung Hua Flavoured Beancurd
- 1 lily bulb thoroughly washed and cleaned. You can add more if you like!
For The Flavouring
- 2 cloves garlic minced
- 2 tsp ginger minced
- 2 tbsps chives chopped
- 2 tbsps spring onions chopped
- 1 shallot minced
For The Sauce
- 2 tbsps Korean red pepper paste gochujang
- 2 tsps black vinegar
- 2 tsps maple syrup
- 2 tbsps sesame oil
Instructions
- In a small mixing bowl, mix all the ingredients for the sauce. Set aside.
- In the Large Nonstick Frying Pan spritz very little sesame oil (less than 1 tsp) and let it heat up over medium to low heat.
- Add the shallots. Sauté until it turns translucent.
- Add the garlic and ginger. Stir for another few seconds
- Pour in the washed lily bulbs and sauté until this turns translucent as well.
- Add the tofu and sauté this together with the garlic mixture.
- Gently pour in the sauce, and cover with a splatter protector.
- Lower the heat and sauté everything together for about a minute, until the sauce thickens.
- Sprinkle in the chives and spring onion and give it another toss before serving.
- This goes best with some Japanese rice or any of your favourite fried rice.