Soondubu-jang
Ingredients
- 5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 3 tbsp water
- 2 tbsp vinegar
- 1 tbsp gochugaru
- 1 tbsp agave
- 1 tbsp mirin
- ½ tbsp minced garlic
- 2 packs soft tofu, cubed
- ¼ cup onion, chopped
- ¼ cup spring onions, thinly sliced
- ¼ cup chopped chives
- ⅓ cup cucumber, finely chopped
- ½ cup bell pepper, finely chopped
- 4 cloves garlic, minced
- 1-2 tbsp chopped chillies
- Sesame oil
- Sesame seeds
- Warm rice
- Gim
- Lettuce
Steps
- Mix together soy sauces, oyster sauce, water, vinegar, gochugaru, agave, mirin and garlic.
- Add the tofu to an airtight container along with onion, chives, cucumber, bell pepper, garlic and chillies.
- Pour the marinade over the tofu and mix gently to coat. Cover and refigerate overnight.
- Serve over rice and drizzle with sesame oil and sprinkle over sesame seeds.