Tofu bulgogi
Ingredients
- 500g tofu
- 2 onions, sliced
- 2 carrots, julienned
- 1 head broccoli florets
- 1 cup grated pear
- 4 tbsp soy sauce
- 1 tbsp gochujang
- ½ tsp black pepper
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
- 1 tbsp dark soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 4 tbsp hot water
- 1 vegan beef stock cube
- 2 tsp ginger, minced
- 6 cloves garlic, minced
- Chopped spring onions
- Sesame seeds
- Steamed rice
Steps
- Drain and press the tofu. Once done pat dry with a paper towel and grate into shreds.
- Line the air fryer basket with baking paper and spread out the tofu in it. Air fry until lightly golden brown.
- Meanwhile prepare the sauce by mixing ingredients from pear to garlic. Add carrot, onion and broccoli to the sauce and mix.
- Once the tofu is lightly golden brown and crisp on the edges, transfer it to the sauce. Mix well to coat.
- Heat the wok over medium heat. Add the tofu and sauce mixture. Cook until vegetables are done. Remove from heat.
- Serve hot over rice with steamed vegetables and garnish with sliced spring onions & sesame seeds.