Tofu Bulgogi

Ingredients

• 2 tbs soy sauce
• 2 tbs agave nectar, honey or sugar
• 1 tbs sesame oil
• 1 tsp sesame seeds, crushed
• 3 cloves garlic
• 2 tbs cooking oil
• ½ block firm/extra firm tofu, cut into ½" cubes
• 3 C (8 oz) beech mushrooms (or any variety)
• 2 green onions, chopped

Directions

1. Wrap the tofu in a paper towel for 5 minutes to get rid of excess water. You may also want to add a plate with some weight on top to help the process
2. In a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and garlic, and set aside.
3. Heat a large skillet over medium-high heat, add oil, and swirl to coat.
4. Add tofu cubes carefully and spread out evenly. Cook for 7 to 8 minutes, tossing or stirring every 2 to 3 minutes so they brown evenly.
5. When tofu is browned, add mushrooms to the pan, mix well, and cook for 3 minutes. Stir in prepared sauce and cook for another minute.
6. Remove from heat, and stir in green onion, leaving 2 tablespoons aside for garnish.
7. Serve with warm cooked rice and sprinkle with some sesame seeds and reserved green onion on top