We’ve been cutting tofu all wrong! Don’t cut it, grate it. Grating tofu helps release more moisture and creates more craggy surface areas to brown and crisp.
In this yummy Tofu Bulgogi Bowl, the tofu is grated, fried, and tossed with a bulgogi sauce. This could be made into a Tofu Bulgogi Bowl, but here we spooned it across a toasted bun.
Which way will you eat it- sandwich or a bowl? Tag @happyeatshealthy on IG and let me know.
Happy Eating,
~Monique
Tofu Bulgogi Sandwich
1 block extra-firm tofu
1/2 cup grated green apple
1/4 cup tamari or soy sauce
3 tbsp gochujang
3 tbsp sesame oil
2 tbsp sesame seeds
2 tbsp sugar
3 tbl grated ginger
5 cloves garlic, minced
Toppers: Sliced green onions, shredded carrot, sliced cucumber, lime wedges, and a toasted bun or cooked purple barley, quinoa or preferred grain for a bowl version.
Drain 1 package of tofu. Wrap it in a towel to remove as much moisture as possible. Grate the tofu using a box grater. Whisk the tamari, gochujang, 2 tablespoons of sesame oil, sugar, grated ginger, and minced garlic. Slice all the toppings so they are ready.
Heat a skillet over medium-high heat. Add 1 tablespoon of sesame oil to the pan, and add all of the tofu. Cook the tofu, tossing often, until browned on the edges. Add the grated apple and the sauce. Let simmer on very low for a few minutes while you prepare the sandwiches.
Toast the bun under the broiler until golden brown. Spoon Bulgogi Tofu onto each bun. Top with green onions, shredded carrot, and sliced cucumber. Squeeze lime over the top. Enjoy
OR, assemble each topping into a bowl along with cooked grain, and add the Tofu Bulgogi to the bowl. Enjoy.
Grate your tofu instead of cutting it for better texture!