• 1 Omsom Korean Spicy Bulgogi Starter
• 15 oz Firm Tofu
• 1.5 cups Long Grain White Rice
• 3-4 Scallions
• 1 Cucumber, thinly sliced
• Neutral Cooking Oil
• Toasted Sesame Seeds (optional)
• Sea Salt

Cook rice according to package directions. 

Pat tofu dry with paper towel or dishcloth to remove as much water as possible. 

Cut into ¾-inch cubes. (Pro tip: Cut tofu gently so cubes don’t break up too much.) 

Cut white parts of scallions into 2-inch pieces; and finely slice green stems. 

Over medium high heat, heat 1 tsp oil in skillet 1 minute. Add white parts of scallions, cook 3 minutes until soft, then remove and set aside. Reduce heat to medium, add 2 tablespoons oil to skillet followed by tofu. Gently stir 1 minute to coat tofu in oil and prevent from sticking. 

Cook undisturbed 3 minutes, flip tofu, and cook another 3 minutes (Pro tip: For best caramelization, don’t crowd pan!) 

Add Omsom starter and cooked scallions, stir to coat and caramelize 1-2 minutes. Add ⅛ tsp sea salt. 

Season cooked rice to your liking. Divide rice between bowls, top with tofu and sliced cucumber. Sprinkle with sliced scallion greens and sesame seeds, if desired.