“Vegan Korean Brunch Delight: Spicy Tofu & Vegetable Bulgogi Stir-Fry”

Allergens

Soy, Wheat (from soy sauce)

Ingredients

• 1 block (14 oz) firm tofu, drained and cubed 2 cups button mushrooms, sliced 1 large onion, thinly sliced 1 bell pepper, thinly sliced 1 medium zucchini, sliced into half
• moons 1/4 cup soy sauce 1/4 cup water 2 tbsp gochujang (Korean red chili paste) 2 tbsp maple syrup 2 cloves garlic, minced 1 tsp grated ginger 1/2 tsp black pepper 3 green onions, chopped 2 tbsp sesame oil Cooked rice, for serving

Instructions

1. In a large pan, heat sesame oil over medium high heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add tofu cubes and cook until lightly golden, stirring occasionally.
3. Stir in soy sauce, water, gochujang, maple syrup, black pepper, and half of the green onions. Bring to a simmer, then reduce heat to low and let it cook for 5 minutes.
4. Add mushrooms, onion, bell pepper, and zucchini, stirring well to coat in the sauce. Cook for an additional 5 7 minutes until vegetables are tender yet still crisp.
5. Remove from heat and garnish with remaining green onions. Serve over cooked rice.

Chef’s Insight

For added spice, include Korean chili flakes or add more gochujang to taste.

Notes

Serve with a side of kimchi for an authentic Korean experience.