Tofu Bulgogi

Ingredients

• 14 oz extra-firm tofu
• ½ C shredded pear
• ¼ C light soy sauce
• 1½ tbs gochujang
• 2 tbs dark brown sugar
• 2 tbs toasted sesame oil
• 2 tbs rice vinegar
• 2 tsp grated ginger
• 3 garlic cloves, minced
• 6 oz broccolini
• 6 radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 medium carrot, cut into matchsticks
• 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 or wrap the tofu in a clean towel, pressing it between 2 plates with something heavy on top.
2. Stir together the pear, soy sauce, gochujang, sugar, sesame oil, rice vinegar, ginger, and garlic in a large bowl and 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. Blanch the broccolini in boiling water until tender, about 2 minutes, and set aside, then ddd the radishes, scallions, and carrots
7. Add the baked tofu to the bowl of sauce and stir until well combined.
8. 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.
9. Serve the tofu over the cooked rice and top with broccolini, radishes, carrots, scallions, and sesame seeds.

Chef's Notes

• As written, this is a vegan dish