Step 1

Remove the tofu from the tub and drain the fluid. (See notes for tips on pressing tofu) Once, it's pressed, cut the tofu into several slices.

Step 2

Place a skillet over medium heat. Add the oil and tofu slices. Cook for several minutes, to allow the tofu to release its juices, about 5 minutes. (Depending on how pressed the tofu is, there may be more or less juice in this stage). Use a spatula to break tofu down into smaller pieces. Continue cooking the tofu for another 5 minutes.

Step 3

As the tofu cooks, add the sauce ingredients to the bowl of a food processor or blender and pulse several times in short bursts. The goal is to create a sauce with some texture, not to make it completely smooth.

Step 4

Add the sauce to a skillet with the tofu. Cook for 5 to 10 minutes, until the liquid reduces and the sauce thickens.

Step 5

Use a spatula or potato masher to mash the tofu as it cooks. Simmer for 10 minutes or so until it's thickened and heated through.

Step 6

Serve tofu bulgogi over cooked rice or noodles with steamed veggies.