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WFPB Vegan Korean Bulgogi

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Servings: 6 to 8
Calories: 590kcal

Ingredients

  • 2 cups brown rice
  • 28 oz. extra firm tofu
  • 1 large onion
  • 8 cloves garlic crushed
  • 2 Tbs. maple syrup
  • ¼ cup rice vinegar
  • ⅔ cup soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. sriracha

For Instant Pot rice:

  • 2 cups brown rice listed above
  • 2½ 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.

Nutrition

Serving: 6to 8 | Calories: 590kcal | Carbohydrates: 109g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1557mg | Potassium: 667mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 5mg