Vegetarian Bulgogi Bowl

I have a confession to make: When I was assigned this dish to “vegetize,” I had no idea what it was. All I could deduce without any research was a) it contained meat and b) it was served in a bowl. A quick ride on the Internet brought me up to speed, and I learned that bulgogi is most commonly associated with a Korean dish typically made with thin slices of sirloin that are marinated in a flavorful fusion of soy sauce, sesame oil, garlic, pepper and other add-ins. It’s traditionally grilled – and packed with spice – so you can take its translation (“fire meat”) quite literally. What substitute could possibly take on such a savory task? The easy route would’ve been to use our old friend, seitan. It holds up well to pan-frying, but I wasn’t sure I could pump enough flavor into it. Instead, I turned to an old nemesis, something I’ve tried time and time again to prepare in a way that makes even meat-atarians drool: tofu. For me, this block of soy is like pie crust for a beginning baker – something you desperately want to make delicious but you have to put in the work to make it happen. When it turns out totally wrong, you need to get back on the horse and push through all the pain of, well, trying … over and over. I’m happy to report that this recipe helped me break through to the other side (a place I like to call “awesome”). I’ve finally unlocked the secret to tasty tofu: Get as much water out of it as possible so it can soak up all the flavor you feed it. For those of you unfamiliar with kimchee, I must warn you; it packs a bit of a punch. At its core, it’s pickled cabbage jarred with a slew of fiery spices. When you first taste it, it leaves a slightly bitter taste in your mouth. Bulgogi mellows it a bit, since the meat carries a nice sweetness. I decided to marry it with day-old rice, as the longer the rice sits after cooking, the more it dries out. This means it better absorbs all that sweet and spicy flavor, much like pressing the moisture out of tofu before you marinate it. So I guess this recipe is a great lesson in flavor: how to extract certain elements so you can inject others and, hopefully, end up with a dish that tickles your taste buds and – at least for me – expands your horizons. Bulgogi 1 12-oz. package extra-firm tofu ½ onion, sliced thin 4 green onions, green and white parts, chopped 3 cloves garlic, minced 2/3 cup soy sauce 6 Tbsp. sesame oil, divided 6 Tbsp. sugar 1 Tbsp. honey 1 tsp. freshly ground black pepper 2 Tbsp. mirin ¼ cup unpeeled, shredded Asian pear 2 Tbsp. water 1 tsp. sesame seeds Kimchee Fried Rice 1½ Tbsp. canola oil 2 large eggs, lightly beaten 2½ cups day-old cooked white rice 1½ cups kimchee, chopped (with juices) 2 Tbsp. soy sauce 2 green onions, sliced horizontally 2½ tsp. sesame seeds 1 tsp. freshly ground black pepper DAY 1 • Line a plate with 4 paper towels. Remove the tofu from its package and place on the towel-lined plate. Cover with another 4 paper towels, and place a heavy skillet or pot on top. Let sit for 1 hour to draw out as much moisture as possible. • Discard the paper towels and slice the tofu into ¼-inch thick pieces. Layer the pieces in a small, deep dish, making sure the tofu lies flat so it won’t break. Top with the onion, green onion and garlic. Set aside. • In a medium bowl, combine the soy sauce, 4 tablespoons of sesame oil, sugar, honey, pepper, mirin, Asian pear, water and sesame seeds. Mix well and pour over the dish with the tofu and vegetables, making sure the liquid covers the tofu. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. DAY 2 • Make the kimchee fried rice: Heat the canola oil in a wok or large skillet over medium heat. Add the eggs and cook, stirring, about 2 to 3 minutes, or until set. Add the day-old rice and mix well. Add the kimchee (with its juice) and soy sauce and stir until evenly combined. Remove from heat and add the green onions, sesame seeds and pepper. Set aside and keep warm while you make the bulgogi. • Now, make the tofu bulgogi: Remove the tofu from the dish and place on a plate, reserving the marinade and vegetables. • Heat the remaining 2 tablespoons of sesame oil over medium heat in a cast-iron skillet. • Once hot, add half of the tofu in one layer, being sure not to overcrowd the skillet. • Pour half of the reserved marinade and vegetables over the tofu in the skillet. Cook until the marinade has reduced completely, then flip the tofu. Cook an additional 1 to 2 minutes, or until the tofu is well browned on both sides. Repeat with the second half of the tofu and marinade mixture. • Serve over kimchee fried rice and 5 ounces of sauteed vegetables (mushrooms, carrots, baby bok choy, etc.).