Bulgolgi TofuFrom jo_jo_ba 1 year ago
- 3 oz extra firm tofu (I used SanSui Black Soybean Tofu), drained and pressed shopping list
- 1 green onion, minced shopping list
- 1 clove garlic, minced shopping list
- 1 tsp dried onion flakes shopping list
- ½ tsp fresh ginger shopping list
- 2 tbsp tamari shopping list
- 3 packets stevia shopping list
- ½ tsp black pepper shopping list
- ¼ tsp pepper flakes shopping list
- 2 tbsp rice vinegar shopping list
- ¾ tbsp unsweetened applesauce shopping list
How to make it
- Place tofu in the freezer for 30 minutes to make it easier to slice.
- Slice with a sharp serrated knife into thin pieces and arrange in a glass loaf pan.
- Whisk together remaining ingredients and pour over the tofu.
- Cover and let marinate in the fridge overnight.
- Remove tofu from the pan, placing marinade in a pot.
- Heat a non-stick grill pan (or a George Foreman Grill) and mist with spray oil.
- Grill slices in one layer for 10 minutes per side (or about 15 minutes total with a GF), until well browned on both sides.
- Meanwhile bring the reserved marinade to a simmer and cook until syrupy.
- When tofu is done, add to the pot and cook 1 minute longer, to coat.
- Serve over rice or rice noodles
The Cookjo_jo_ba Oshawa, CA
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