Korean 'Beef' Rice Bowl
Ingredients
- 2 packages of firm tofu, drained & mashed
- ~ 1 medium onion, 4 garlic cloves, 4 slices ginger (all minced)
- ~ oil
- ~ salt to taste
- ~ cooked grain
- Sauce
- ~ 4 tablespoons soy sauce
- ~ 2 tablespoons sesame oil
- ~ 1 tablespoon maple syrup
- ~ 1 tablespoon brown sugar
- ~ splash of lemon juice
- Veggies: 3 cups baby spinach, 1 ? (cut in matchstick), 1 zucchini (cut into cubes), mixed of red and yellow bell peppers
Preparation
In a heated non-stick pan, pan fry mashed tofu until dry & turns light brown (no oil). This is the best way to get tofu into this texture (same as my spicy Thai basil tofu)
Then, add 2-3 tablespoons oil and continue to cook until all tofu is fully cooked through, set aside
Using the same pan, sauté minced onion mixture in 1 tablespoon oil until fragrant and dry. It will look like dry crumble bits
Add tofu and sauce, continue to cook and until all tofu is coated with sauce - smells so good
For the side veggies, I just sautéd them in a little oil and season with salt (added spinach last to keep the green?)
