Bulgogi tofu tostada
Makes
8 tostadas
Try this super flavorful vegetarian take on an usually classic beef dish!
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Ingredients
250
grams of marinated tofu
½
pear, loose segmented, and deseeded
3-4
slices of fresh ginger root
1
loose chopped clove of garlic
½
teaspoon of brown sugar
1
tbsp canola oil
½
teaspoon Soy sauce or tamari
½
teaspoon of sesame seeds
8- 4”
corn tortillas
2 ½
cups of canola oil
Tomato & Corn Salsa
1
roma tomato
1/3
cup of corn kernels
½
seeded jalapeno, finely chopped
1/3
cup of finely diced red onion
2
stalks of finely chopped cilantro
1
teaspoon canola oil
Salt and pepper, to taste
Crema
1/4
cup coconut dairy free yogurt
1/2
fresh lime
Salt and pepper, to taste
Toppings and Garnishes
1
ripe avocado
1
cup of chopped iceberg lettuce
½
cup of finely chopped kimchi
1
stalk finely chopped scallions
1
tbsp toasted white sesame seeds
2
tablespoons of vegan cheese, crumbled
2
sprigs of hand torn cilantro
Instructions
- Slice tofu on a bias and place in marinating bowl. Add all bulgogi marinade ingredients into bowl and mix thoroughly. Cover and marinate overnight for best results
- In a bowl fold coconut yogurt with juice of half lime. Salt and pepper to personal taste. Refrigerate.
- In a small pot on high heat, add high heat and fry tortillas until crisp and golden brown. Lay on lined pan to drain and salt. This step can be done in advance.
- Dice tomatoes and remove seeds and excess tomato water. Add corn, onions, jalapeno and cilantro with tomatoes in a bowl and mix thoroughly. Add oil, salt and pepper. Refrigerate, drain before serving.
- Peel and seed avocado. Cut into even thin slices, yielding 8 slices per half (16 total). In a saucepan, bring to medium high. Add oil to the pan and when at optimum temperature, cook bulgogi tofu until done. Tofu should only take a minute or so per side. Take off of heat and strain meat from excess sauce.
- On fried tortilla, add iceberg lettuce first then adding two slices of avocado. Next, add small amounts of kimchi on top followed by the bulgogi. With a squeeze bottle, drizzle crema on top followed by garnishing with green onions, sesame seeds and crumbled cheese. Hand torn sprigs of cilantro garnish on top.