Go Back
Print
Smaller
Normal
Larger
Print
Vegan Korean Bulgogi
Hands-On Time
15
minutes
minutes
Ingredients
1
cups
brown rice
14
oz.
extra firm tofu
1
onion
4
cloves
garlic
crushed
1
Tbs.
maple syrup
2
Tbs.
rice vinegar
1/3
cup
soy sauce
1/2
tsp.
sesame oil
1/2
tsp.
sriracha
For Instant Pot Rice
1
cups
brown rice
listed above
1 1/4
cups
water
Instructions
For stovetop rice:
Cook according to package directions.
For Instant Pot rice:
Place brown rice and water in the instant pot, close the lid and seal.
Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For bulgogi:
Drain the tofu and press between paper towels with a heavy skillet on top for a few minutes.
Crumble tofu with a fork.
Add onion and garlic to a medium-sized pan and cook until soft.
Add the tofu and cook 2-3 minutes more.
Mix remaining ingredients and pour over the tofu, stirring to combine.
Serve over rice.