Vegan Bulgogi

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Heat a large skillet over medium-high heat and add the oil, swirling to coat. Add the tofu cubes in an even layer.
2. Toss or stir the tofu every 2–3 minutes so it browns evenly; this takes about 7–8 minutes. If it takes too long, raise the heat to high.
3. Mix the soy sauce, agave nectar, sesame oil, sesame seeds and minced garlic in a small bowl, then set aside.
4. Once the tofu is browned on all sides, add the mushrooms and mix them in. Cook for 3 minutes without stirring much, so they turn golden brown.
5. Stir in the sauce and cook for about 1 minute until the moisture evaporates. Remove from heat and stir in the green onion.
6. Serve with warm cooked rice, topped with sesame seeds and green onion, and chive sprouts if you have them.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicScallionMushroomTofuExtra firm tofu