“Exquisite Vegan Korean Brunch: Spicy Tofu Bulgogi with Creamy Rice Cakes and Garlicky Spinach”

Allergens

Soy

Ingredients

• 16 oz firm tofu, drained and pressed
• 2 cups rice cakes (dduk)
• 4 cups fresh spinach, washed
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Salt and pepper, to taste
• 2 green onions, chopped

Instructions

1. Prepare the tofu by pressing it with a towel or paper towels to remove excess water. Slice into thin strips.
2. In a pan over medium heat, cook the tofu slices with a small amount of oil until golden brown and crispy. Remove from heat and set aside.
3. Bring water to a boil in a separate pot and cook rice cakes according to package instructions. Drain and set aside.
4. In another pan over medium heat, sauté onion and garlic until fragrant. Add gochujang, soy sauce, and rice vinegar, stirring well. Cook for 2 3 minutes.
5. Add the cooked tofu slices into the pan with the sauce and cook for an additional 2 3 minutes. Season with salt and pepper as needed.
6. In a third pan, cook fresh spinach until wilted, then add garlic and sesame oil. Cook for another minute. Season with salt and pepper as desired.
7. To plate, arrange rice cakes on a serving dish, followed by tofu bulgogi, and finally garlicky spinach. Top with chopped green onions.

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring each element is cooked to perfection.

Notes

Serve with a side of soy sauce or vegan kimchi for an added kick.