Recipe Vegan Tofu and Mushroom Bulgogi

SatNavSaysStraightOn

SatNavSaysStraightOn

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This recipe comes from the Guardian newspaper. Meera Sodha's vegan recipe for tofu and mushroom bulgogi | The new vegan

Gochujang paste is new to us, but surprisingly we found it in our local supermarket in the international isle.

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Ingredients (serves 4)
680g extra firm (regular) tofu
4tbsp light soy sauce
1½ tbsp brown rice syrup (or use agave nectar)
5 large cloves of garlic crushed/minced
3-4cm fresh ginger, peeled and grated
1 pear, grated coarsely
10 spring onions, sliced (keep greens and white separate)
4tbsp toasted sesame seed oil
2 tbsp Gochujang paste
4tbsp canola oil
400g chestnut mushroom, sliced
Jasmine rice to serve.

Method
  1. Press and drain the tofu, dry (clean tea towel) and leave to drain.
  2. Mix the soy sauce, gochujang paste, brown rice syrup, minced garlic, grated pear, white pasta of the spring onions, toasted sesame seed oil in a bowl along with 2 tbsp hot water and mix well.
  3. Heat half the canola oil in a large hot frying pan and fry (not sweat) the mushrooms in batches so they are only 1 layer thick. Fry until they turn golden. Put aside on a plate and fry the next batch etc.
  4. With the remaining oil, fry the tofu (I suggest you slice it about 7mm thick and roughly 1½-2cm square (bite sized!) until also golden all over.
  5. Add the mushrooms and sauce to the frying pain, mix well and cook for roughly 5 minutes until the sauce thickens and had covered everything.
  6. Serve over rice, sprinkle on the greens of the spring onions.

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That looks a very interesting recipe. Just a question: there's broccoli and asparagus on the plate but I can't see those as ingredients in the recipe; were they just sides?
 
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