Tofu Bulgogi: Marinate sliced tofu in a mixture of soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Grill or sauté until crispy, then serve with rice and steamed vegetables.
Tofu Kalbi: Prepare a marinade using soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and mirin. Slice the tofu into thin pieces and marinate for at least an hour. Grill or sauté until crispy, then serve with rice and kimchi.
Tofu Jjigae: Make a spicy tofu stew by simmering cubed tofu with sliced onion, zucchini, mushrooms, and Korean chili paste (gochujang). Add vegetable broth and bring to a boil, then simmer until the vegetables are tender. Serve hot with rice.
Tofu Bibimbap: Make a vegetarian version of the classic Korean rice bowl by topping a bowl of rice with sautéed tofu, sautéed spinach, sliced carrots, and julienned cucumber. Drizzle with sesame oil and top with a fried egg (optional).
Tofu Kimchi Fried Rice: Stir-fry diced tofu with chopped kimchi and cooked rice. Add soy sauce, sesame oil, and chopped scallions for flavor. Serve hot with additional kimchi on the side.
