We have continued our exploration of Korean food with a bulgogi tofu recipe this week, which you will find at the end of this post along with a video. I went a little bit crazy and prepared a little bit of a Korean feast for the two of us, which was a lot of fun to make!
I started with the doenjang jjigae which we made recently – this is certainly becoming a fast favourite with us and it’s so flexible. It takes just a little time to make and since you can use whatever vegetables you have, there’s no last-minute shopping rush.
We had a little side dish of kimchi – our first time trying it!
I paired this up with today’s recipe, bulgogi tofu. Bulgogi is such a fun word to say, especially the way it is pronounced in Korean (불고기), and I have wanted to try it ever since I heard of it. We had some Korean tofu in our recent visit to Inamo, so that settled it: we were going to give bulgogi a try for ourselves!
I have to say, this is absolutely delicious – and it is going on our favourites list, too, for sure. It’s so moreish and the sauce is really flavourful. We absolutely can’t get enough of the Korean cuisine we have tried so far, so this certainly won’t be our last recipe.
Here’s the video of how we made bulgogi tofu, followed by the recipe below!
- 280 g tofu cubed
- 1 pear
- 1 onion small, roughly chopped
- 4 cloves garlic
- 1 tsp ground ginger
- 1 spring onion finely chopped
- 2 carrots chopped
- 3 tbsp tamari
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp rapeseed oil
- 1 tbsp sesame seeds
- 2 tbsp brown sugar
Blend the pear, onion, garlic, and ginger until smooth
Stir in the spring onion, tamari, sugar, sriracha, rice vinegar, seeds, oil, and chopped carrot. Add a pinch of pepper to taste.
Put the tofu in a bowl and pour the sauce over it. Let marinate for up to 20 minutes - no longer is needed.
Place the tofu slices on a baking tray and put into the oven at 180 degrees (fan).
Bake for 15 minutes, flip over the tofu, then broil for 2-3 more minutes to get the outside nice and crispy.
Asian pears are the right type to go for but we did just fine with our plain old supermarket pears instead. Soy sauce can go instead of tamari, and don't forget to press and drain your tofu if required!