SPICY KOREAN BAR-B-Q TOFU:
Slice your firm tofu, brush with a little sesame oil and fry on a non-stick skillet. Once done, place in the fridge to cool. After cooling, place back on warm non-stick skillet and smother with Korean Bar-B-Q sauce on both sides.
SAUCE: In a food processor place
2 tbsp Hot Pepper Paste (gochujang)
1/2 C. soy sauce or Braggs Liquid Aminos 1 C. rice wine vinegar or lemon juice 3 tbs brown sugar 3 cloves garlic 1 small piece of Ginger (minced) 1 tbs sesame oil 1/2 C. rice wine vinegar (optional)
Mix all ingredients in food processor and brush onto of tofu. You can tweak the taste based on the flavor you like. More or less is the ingredients above.
BULGOGI & KIMCHI FRIES: Oven roast your fries with a little sprinkle of olive oil. Bake at 400 degrees for about 30 min, until golden brown.
Quorn Veggie Beef Strips:
Oil a sauce pan and sauté veggie beef strips along with a medium onion sliced. After a few minutes add about 1/3 Cup of veggie broth, cover and keep an eye on it. Stir occasionally, for about 10-15 minutes. After the veggie broth has somewhat evaporated and soaked into the beef strips, next add your Bulgogi sauce, simmer (find at your local Asian super marker) and set to the side when done.
You can get this from your local Asian supermarket, asking for a vegetarian brand, or you can make your own by looking up some recipes online (New Start Kimchi).
Plate your fries, top them with your Bulgogi mixture, kimchi, green onions and any other toppings you desire. You can jazz them up by adding Sriracha Sauce, and some Vegan Mayo! (See Vegan Mayo Recipe)
Turned out pretty good and can't wait until our next kitchen adventure!