Bulgogi-Style Shredded Tofu Recipe

Step 1

Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press for this or wrap the tofu in a clean towel, pressing it between 2 plates with something heavy on top.

Step 2

Meanwhile, make the sauce: Stir together the pear, soy sauce, gochujang, sugar, sesame oil, rice vinegar, ginger, and garlic in a large bowl. Set aside.

Step 3

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Step 4

Using the coarse side of a cheese grater, grate the pressed tofu.

Step 5

Spread out the tofu in a thin layer on the prepared baking sheet. Bake in the oven for 25-30 mins until golden all over, stirring from time to time so the tofu cooks evenly.

Step 6

Meanwhile, prepare the rest of the ingredients. First, blanch the broccolini in boiling water until tender, about 2 minutes, and set aside.

Step 7

Next, thinly slice the radishes and scallions.

Step 8

Finally, cut the carrot into matchsticks.

Step 9

Add the baked tofu to the bowl of sauce and stir until well combined.

Step 10

Transfer the tofu mixture to a frying pan and cook over medium heat until all the sauce has been absorbed by the tofu, about 3 minutes.

Step 11

Serve the tofu over the cooked rice and top with broccolini, radishes, carrots, scallions, and sesame seeds.