Tofu Bulgogi

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE TOFU:

280g block of firm tofu ½ tbsp sesame oil

subheading: FOR THE BULGOGI SAUCE:

15g fresh ginger 2 cloves of garlic 3 tbsp soy sauce 1 ½ tbsp gochujang paste 2 tbsp brown rice vinegar 1 tbsp sesame oil 1 tbsp maple syrup

subheading: TO SERVE:

cooked basmati rice toasted sesame seeds crunchy veg

subheading: BEFORE YOU START:

Oven preheated to 180*C fan setting | Box grater | Microplane or garlic crush | Saucepan

Directions at bosh.tv

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