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Kitchen Notebook

July 05, 2021

Spicy Tofu Bulgogi Rice Bowls

20 Mins


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.

20 Mins Dinner Korean Omsom Spicy Summer Tofu Veg Vegetarian

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20 Mins Dinner Korean Omsom Spicy Summer Tofu Veg Vegetarian

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