Vegetarian Bulgogi with Kimchi Fried Rice
Ingredients
For the 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
For the kimchi fried rice
1½ Tbsp. canola oil
2 large eggs, lightly beaten
2½ cups day-old cooked white rice
1½ cups kimchi, chopped (with juices)
2 Tbsp. soy sauce
2 green onions, sliced horizontally
2½ tsp. sesame seeds
1 tsp. freshly ground black pepper
Preparation
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 kimchi 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 kimchi (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 kimchi fried rice and 5 ounces of sauteed vegetables (mushrooms, carrots, baby bok choy, etc.).
