• Korean bulgogi tofu (Smith Street Books)Source: Smith Street Books

This recipe puts a meat-free spin on bulgogi, substituting beef for tofu, but keeps the intensely flavourful marinade the same.


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  • 600 g (1 lb 5 oz) firm tofu, drained and cut into cubes
  • ½ onion, finely sliced
  • 4 spring onions (scallions), finely sliced


  • 185 ml (¾ cup) tamari
  • ½ onion, finely chopped
  • ½ nashi pear, cored and grated
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 2 tbsp soft brown sugar
  • 1 tsp chilli flakes
  • ½ tsp freshly ground black pepper
  • 1 tbsp sesame oil

To serve

  • 12 iceberg lettuce leaves
  • 2 cucumbers, cut into short spears
  • 2 tbsp sesame seeds, toasted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make the marinade, combine the ingredients in a small bowl.

2. Pour a little bit of marinade into the base of a dish, add the tofu, and pour the remaining marinade over. Cover and refrigerate for 20 minutes.

3. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.

4. Cook the onion, spring onions and tofu, turning the tofu after 4–5 minutes and continue cooking until caramelised.

5. Serve the tofu cubes in lettuce leaves with cucumber spears and sprinkled with sesame seeds.

Recipe from 
Feed The Man Meat (Smith Street Books).