Shredded Tofu Bulgogi
with Viral Sesame Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Sure, beef is usually the star of Korean bulgogi, but it turns out that tofu is a great understudy, coated in a sweet and salty sauce. It’s set off by a smash-hit smashed cucumber salad flavoured with sesame, bringing crisp texture to these easy plates.
We will send you:
- 2 Garlic cloves
- 1 Block of tofu (non-GMO)
- 1 Scallion
- 1 Pear
- 3 Cucumbers
- 15ml Toasted sesame oil
- 45ml Sweet soy sauce
- 160g Jasmine rice
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
1830 mg
Total Carb
118 g
Sugars
36 g
Protein
37 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Grate the tofu.
- Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into ½ inch chunks.
- Core and medium-dice the pear.
Cook the tofu
- In a large pan, heat a thin layer of oil on medium.
- Add the white bottom of the scallion and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tofu, ⅔ of the spices and black pepper.
- Cook, stirring often, 6 to 8 min., until beginning to brown.
Make the smashed cucumber salad
- Meanwhile, in a medium bowl, combine the cucumbers, pear, green top of the scallion, 1 tbsp of the ponzu (double for 4 portions), ½ the sesame oil, the remaining spices and black pepper.
Coat the tofu
- To the pan, add the soy sauce, 2 tbsp water (double for 4 portions), and the remaining ponzu and sesame oil.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your plates.
- Top with the tofu and smashed cucumber salad. Bon appétit!
