17. Vegan Stir Fry and Bulgogi Sauce
Ingredients
- 1/2 tbsp vegetable oil
- 1 block firm or extra firm tofu, chopped into bite sized pieces
- Your favourite stir-fry vegetables, chopped – recommended: broccoli, carrots, peppers, onion
- 3-4 tbsp Bulgogi Sauce – add as much as you want, depending on your preference (ingredients below). Adding a little at a time and taste as you go!
Bulgogi Sauce :
- 1/4 cup soy sauce (preferably a Korean brand, but not necessary)
- 1 tbsp toasted sesame oil
- 1/2 apple or apple pear
- 4-6 cloves of garlic
- 1/2 tbsp ginger powder or use a small amount of fresh ginger
- 3 tbsp brown sugar
- 1/4 onion
- 1/4 – 1/2 cup water (optional – if you want a thinner, more diluted sauce. Otherwise, you could just add a little water when you cook)
Instructions
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In a frying pan, heat up oil on medium-high heat.
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Lay out tofu pieces and cook on one side for about 5-6 minutes. Flip over and cook for another 5-6 minutes or until golden brown on each side.
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While tofu is cooking, you can chop up your vegetables.
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Once vegetables are chopped, prepare your sauce by adding all sauce ingredients into a blender or food processor. Blend until smooth. You’ll only need a little bit for your stirfry, so store the remaining sauce in an airtight container. It will last for weeks in the fridge and you can use it each time you make a stirfry (or for whatever purpose!).
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Once tofu is cooked, set aside on a plate and on the same frying pan, cook up the vegetables.
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When vegetables have mostly cooked, add the tofu back in and add a few of tablespoons of the sauce (and water if necessary). I suggest adding a little at a time to see how it tastes for you.
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Stir fry for a couple more minutes and then you are done.
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Enjoy with rice.
