Vegan Bulgogi
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Vegan Bulgogi Ingredients
Serves 2
1/2 block (6 oz/170g) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into 1/2"x1/2" cubes (If you are using only tofu, use whole 14oz/396g block)
2 Tbs 15ml soy sauce
2 Tbs 45ml agave nectar, honey or sugar
1 Tbs / 15ml sesame oil
1 tsp / 5g sesame seeds
3 cloves garlic, minced (approximately 1Tbs)
2 Tbs / 29ml cooking oil
3 cups (8 oz/226g) Beech, oyster or any other mushrooms
2 green onions, chopped
chive sprouts for garnish, optional
♥ Watch More Asian at Home:
♥ Please Subscribe my channel for more delicious recipes!
♥ Website for written recipes
♥한글블로그
♥ Snapchat:
♥ Tools
Zester
♥ Cameras
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
♥ Step-by-Step Written Recipe:
Vegan Bulgogi Ingredients
Serves 2
1/2 block (6 oz/170g) of firm/extra firm tofu, warp in paper towel for 5 min to get rid of excess water then cut into 1/2"x1/2" cubes (If you are using only tofu, use whole 14oz/396g block)
2 Tbs 15ml soy sauce
2 Tbs 45ml agave nectar, honey or sugar
1 Tbs / 15ml sesame oil
1 tsp / 5g sesame seeds
3 cloves garlic, minced (approximately 1Tbs)
2 Tbs / 29ml cooking oil
3 cups (8 oz/226g) Beech, oyster or any other mushrooms
2 green onions, chopped
chive sprouts for garnish, optional
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