Meera Sodha’s Vegan Recipe for Mushroom Tofu and Bulgogi | Vegan food and drink

BUlgogi is one of the most popular dishes in Korea, and it is traditionally prepared with beef (bulb means fire and go means meat). Although this is what some (most?) would consider a biased chronicle, I think the unique selling point of this particular dish is not the meat, but the singing and dancing marinade, which is also brilliant as she is. balance. It’s made from gochujang – a sweet, tangy red chili paste – grated pear, ginger and soy sauce, all of which are flavors the tofu and mushrooms in this dish will happily entertain.

Tofu and Mushroom Bulgogi

Gochujang is now sold in the global food aisle of most major supermarkets and online.

Preperation 10 minutes
to cook 40 minutes
Serves 4

280g extra firm tofu
4 tablespoons light soy sauce
1½ tablespoons brown rice syrup
5 garlic cloves
peeled and crushed
3cm fresh gingerpeeled and grated
1 pearcoarsely grated
10 spring onionstrimmed and sliced, whites and greens separated
4 tablespoons toasted sesame oil
1 tablespoon gochujang paste
4 tablespoons rapeseed oil
400g chestnut mushrooms
sliced
Cooked Jasmine Riceto serve

Lightly press the block of tofu between your hands over the sink to squeeze out as much water as possible, then wrap it in paper towel and set it aside.

Put the soy sauce, brown rice syrup, garlic, ginger, pear, spring onion whites, sesame oil, gochujang and two tablespoons of water in a bowl and whisk to to mix together. Unwrap the tofu from the paper towel and cut it widthwise into ¾ cm thick slices.

Heat two tablespoons of canola oil in a large skillet over medium heat and prepare a large plate next to the stove. Fry the mushrooms in batches, so that each slice can touch the bottom of the pan (otherwise they will sweat rather than fry), until golden brown – each batch should take about five minutes – then transfer- them on the plate and repeat with the remaining mushrooms.

Coat the bottom of the pan with the remaining canola oil, then fry the tofu for about four minutes, turning once, until browned on both sides. Return the mushrooms to the pan, add the soybeans and gochujang, and cook for five minutes, until the sauce has reduced and coated.

Sprinkle chopped spring onion leaves and serve with rice.


Source link

Tanya S. Norvell