Tofu Bulgogi
Ingredients
1 package extra-firm tofu (12 to 16 oz.; used water-packed, not vacuum-packed)
1/2 small onion
4 cloves garlic
1 inch fresh ginger peeled and chopped
1 green onion both green and white parts, chopped
3 tbsp soy sauce or tamari
2 and 1/2 tbsp coconut sugar (or brown sugar)
1 tbsp gochujang, sriracha, or chili garlic paste
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 pinch ground black pepper
2 tbsp finely chopped carrot
rice
broccoli
Directions
Press tofu for 15-30 minutes to remove excess liquid. Preheat the oven to 400 degrees, cube the tofu or cut it into sticks, and place it on a parchment-lined baking sheet. (Nope, no oil needed!) Bake for about 45 minutes, flipping once, until crispy and browned on the exterior.
Saute the onion, garlic and ginger until softened and then add the rest of the sauce ingredients and stir. Cook over medium-low heat, stirring frequently, until sauce is slightly reduced and thickened. Once the tofu is done baking, toss it in the sauce and serve.
Serve hot with brown rice or another grain and cooked veggies.