Bulgogi-Style Shredded Tofu Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 14 ounces extra-firm tofu
  • ½ cup shredded pear
  • ¼ cup light soy sauce
  • 1 ½ tablespoons gochujang
  • 2 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated ginger
  • 3 garlic cloves, minced
  • 6 ounces broccolini
  • 6 radishes
  • 4 scallions
  • 1 medium carrot
  • 3 cups cooked long-grain brown rice
  • sesame seeds, for garnish
Directions
  1. Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press for this or wrap the tofu in a clean towel, pressing it between 2 plates with something heavy on top.
  2. Meanwhile, make the sauce: Stir together the pear, soy sauce, gochujang, sugar, sesame oil, rice vinegar, ginger, and garlic in a large bowl. Set aside.
  3. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  4. Using the coarse side of a cheese grater, grate the pressed tofu.
  5. Spread out the tofu in a thin layer on the prepared baking sheet. Bake in the oven for 25-30 mins until golden all over, stirring from time to time so the tofu cooks evenly.
  6. Meanwhile, prepare the rest of the ingredients. First, blanch the broccolini in boiling water until tender, about 2 minutes, and set aside.
  7. Next, thinly slice the radishes and scallions.
  8. Finally, cut the carrot into matchsticks.
  9. Add the baked tofu to the bowl of sauce and stir until well combined.
  10. Transfer the tofu mixture to a frying pan and cook over medium heat until all the sauce has been absorbed by the tofu, about 3 minutes.
  11. Serve the tofu over the cooked rice and top with broccolini, radishes, carrots, scallions, and sesame seeds.