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WFPB Vegan Korean Bulgogi

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Servings: 3 to 4
Calories: 595kcal

Ingredients

  • 1 cup brown rice
  • 14 oz. extra firm tofu
  • 1 onion
  • 4 cloves garlic crushed
  • 1 Tbs. maple syrup
  • 2 Tbs. rice vinegar
  • ⅓ cup soy sauce
  • ½ tsp. sesame oil
  • ½ tsp. sriracha

For Instant Pot rice:

  • 1 cup brown rice listed above
  • 1¼ 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: 3to 4 | Calories: 595kcal | Carbohydrates: 110g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1558mg | Potassium: 684mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 5mg