• 1 pound package extra-firm tofu
1/2 Asian pear
1/2 small onion
4 cloves garlic
1 inch fresh ginger peeled and chopped
1 green onion both green and white parts, chopped
3 tbsp soy sauce or tamari
2 1/2 tbsp coconut sugar (or brown sugar)
1 tbsp gochujang, sriracha, or chili garlic paste
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 pinch ground black pepper
2 tbsp finely chopped carrot

Directions

1. Place the drained tofu in the freezer overnight. Remove from the freezer and thaw, either at room temperature on the counter, or in the microwave for a faster option.
2. Press the tofu using towels, paper towels, or a tofu press, for at least 20 minutes.
3. Slice the tofu into about 12 pieces.
Prepare the bulgogi marinade:
1. In a blender or food processor, blend the pear, onion, garlic, and ginger until coarsely mixed.
2. Stir in the chopped green onion, soy sauce, coconut sugar, hot sauce, rice vinegar, sesame oil, black pepper, and chopped carrot, plus water if needed to thin (it shouldn't be too thick or the tofu won't absorb it as well).
3. Add the pressed tofu to a bowl or container and pour the marinade over it. Let marinate for up to 20 minutes.
4. Preheat the oven to 350 degrees Fahrenheit. Place the tofu slices on a baking sheet lined with parchment paper or a Silpat, lightly sprayed with oil.
5. Bake for 15 minutes, flip over the tofu, and brush more of the marinade over it. Bake for another 15 minutes. Optionally, broil for 2-3 more minutes to get the edges a little crispy.
6. Serve hot with brown rice or another grain and veggies of your choice.