This recipe has 0 photos. View Photos Add a photo to Tofu Bul-Go-Gi

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by jdevlin@pollux.usc.edu

Tofu Bul-Go-Gi

Ingredients (use vegan versions):

    1 block medium tofu, drained
    10 tablespoon soy sauce
    3 tablespoon sesame oil
    3 tablespoon sugar
    2 green onions, diced
    2 cloves garlic, crushed
    2 tablespoon crushed, toasted sesame seeds
    2 tablespoon hot red been paste (or to taste)
    Broccoli tips
    Steamed Rice

Directions:

First toast the sesame seeds in a wok, stirring them so they don't burn.  When they're brown they're ready.  Crush the seeds in a food processor or blender.  Now put them back in the wok.  Add the soy, sesame oil, vegan sugar, green onions, bean paste, and garlic to the wok and mix them.  This is basically the marinade used in more traditional Korean Bul-Go-Gi (BBQ beef or pork).

Heat the marinade.  Cut the tofu in 1/2 cubes.  Add the broccoli to the marinade for about 1 minute.  Then add the tofu before serving it over the rice.  The longer the tofu sits in the marinade the more flavor it picks up.  I prefer it lightly flavored since the marinade is strong.  Spoon extra sauce over rice as desired.

Serves: 3-4

Preparation time: 30 minutes

---

This was very tasty and I recommend it.  Make sure you don't overcook the broccoli and maybe substitute another suger like honey or maple syrup for the white vegan sugar.  Otherwise very good and quick.

Archived comment by: erin

---

I love real Korean Bul-Go-Gi, had it in Korea, this recipe sounds wonderful. Definitely will to try it soon.

Archived comment by: robert

---

I loved this recipe! The sauce is excellent. Next time, though, I would add more broccoli and tofu to make it more substantial. Good stuff!

Archived comment by: katie6579

---

Tried it and loved it.  I have made the real stuff with meat and it is just as good.

Archived comment by: conway

---

That was fuckin tasty, I'd like to do that again...  -Geoff Rowley vegan pro skateboarder

Archived comment by: straightXedgeVeg77

---

Yo!  I thought once I became a vegetarian that my Korean repertoire was close to dead, but voila, this recipe absolutely rocks my kitchen!  Seriously, this is good stuff, I've been using this recipe for a good two years now, and as I write this, I'm sending off some loved ones on a ski trip with this as their camping fair (pureed in advance bien sur).  One small suggestion: Make 1/2 more sauce so that you can spoon it onto your mound.

Archived comment by: clay

---