Bulgogi-Style Tofu

Ingredients

Here’s the proportions that I used, which fits my preferred flavor palate
1/4 cup soy sauce
2 tbsp gochujang
2 tbsp brown sugar
1 tbsp canola oil
1/2 tsp sesame oil
1 clove of garlic
1 inch ginger
Sesame seeds sprinkled in
4 garlic cloves grated
1 inch ginger grated
1 scallion chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp sesame seeds

Cooking Directions

This is a no-recipe recipe, a recipe without an ingredient list or steps. It invites you to improvise in the kitchen.

Here’s the prompt: bulgogi-style tofu. It’s simple. Press some firm tofu to extract as much liquid as you can. Make a marinade of soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of neutral oil, some sliced scallions and toasted sesame seeds. Slice the tofu into bite-size cubes, and slide them into the marinade. Let that sit — a half-hour works; a few hours works better. Then roast them in a hot oven on an oiled foil-lined pan until they’re crisp. Serve with bibb lettuce cups to wrap them in, with rice, kimchi and a dipping sauce of ssamjang and a little bit more gochujang thinned out with neutral oil and sherry vinegar. (If not, go with sesame oil and ground white pepper.) That’s a fine dinner.