Broccoli & Tofu Bulgogi
Servings: 5
Ingredients
For the crispy tofu:
- 1 pack extra firm tofu
- 1 tbsp soy sauce
- 2 tsp garlic powder
- 1 tbsp corn starch
- 1 tbsp avocado oil
For the bulgogi:
- 1 head broccoli cut into bite sized pieces
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 inch piece ginger grated
- 2 tbsp oil
- 1/2 tsp red chili flakes
- Corn starch slurry 1 tbsp corn starch + 2 tbsp water
- 1 tsp sesame seeds
- 1/4 cup green onions sliced
- Cooked Basmati rice
Instructions
- Cube the tofu and transfer to a single layer on a clean kitchen towel. place another towel on top, followed by a baking tray and something heavy like a cast-iron pan. Press for 20 minutes.
- Transfer to a bowl and add the oil, soy sauce, and garlic powder. Toss to coat and then sprinkle on 1 tbsp corn starch.
- Spread into a single layer on a parchment-lined baking sheet and bake for 30 minutes at 400℉, tossing halfway.
- While the tofu bakes, heat the 2 tbsp oil in a large pan and add in the onions when hot. Sauté until translucent and then add in the garlic.
- Cook until fragrant and then add in the broccoli. Cook for 5-7 minutes or until the broccoli is al dente (or cooked to your liking).
- Add in the brown sugar, soy sauce, ginger, and red chili flakes, mixing well to incorporate.
- After the liquid has reduced slightly, add in your corn starch slurry and cook until the sauce is glossy and coats everything well.
- When the tofu has finished baking, add it to your pan and mix again to coat everything in the sauce.
- Sprinkle on the sesame seeds and green onion and serve over basmati rice.