Bulgogi Tofu
Crispy tofu cubes marinated in a sweet and spicy Korean-inspired sauce.
Ingredients
- 1 14-oz. packagefirm tofu, drained, pressed, cut into 1" cubes
- 5 Tbspgochujang
- 1"ginger, finely grated
- 5 clovesgarlic, minced
- 3 Tbspsoy sauce
- 1 Tbsphoney
- 1 Tbspsesame oil
- 2-3scallions, sliced
- 1 Tbsptoasted sesame seeds
- 1 Tbspneutral oil
- bibb lettuce, for serving
- cooked rice, for serving
- kimchi, for serving
- 2 Tbspssamjang, for dipping sauce
- 1 Tbspadditional gochujang, for dipping sauce
- 1 Tbspneutral oil, for dipping sauce
- 1 tspsherry vinegar, for dipping sauce
Instructions
- Add tofu to the marinade. Let marinate for at least 30 minutes, or preferably a few hours for better flavor.
- Combine gochujang, grated ginger, minced garlic, soy sauce, honey, sesame oil, sliced scallions, toasted sesame seeds, and a splash of neutral oil in a bowl.
- Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it.
- Arrange the marinated tofu on the prepared baking sheet in a single layer.
- Roast in the hot oven until the tofu is crisp, about 20-25 minutes, turning halfway through.
- For the dipping sauce, combine ssamjang with a little more gochujang, thinned out with neutral oil and sherry vinegar.
- Serve the crispy tofu with bibb lettuce cups, rice, kimchi, and the dipping sauce.