Allyson Kramer’s Great Gluten-Free Vegan Eats from Around the World

I started to title today’s post, “Stop What You’re Doing At This Very Moment, Make Your Shopping List, Head To The Store, Park Yourself In The Kitchen And Make This Recipe Post Haste.” But, as you can see, I have problems with initial caps. Rather than get out my Blue Book of Grammar, I just changed the title. Besides, I’ll take any opportunity to name drop the lovely Allyson Kramer, the creative genius behind the popular blog Manifest Vegan. And now we can add author to her list of accomplishments, including her most recent book, Great Gluten-Free Vegan Eats from Around the World. I’ve been mesmerized turning the page from one tempting photographed recipe after the other. I love cookbooks with lots of tempting recipe photographs!

Great Gluten-Free Vegan Eats from Around the World

One recipe in particular caught my attention, Bulgogi-Style Tofu. I’m a small-town girl from rural Missouri. Bulgogi is not a word I use every day. That must be why it stands out a little when I see it.

Of course, it also helps that I’ve tried Allyson’s recipe for Bulgogi-Steak Sandwich. She shared her recipe and photos with me when we worked together on this series of recipes, America’s Top 10 Sandwiches…Veganized! Oh, what fun we had with that! The series was so popular, our Vegan Sandwiches landed on the front page of the Huffington Post! Pretty cool, eh? No, pretty darn cool!

Vegan Bulgogi Philly Cheesesteak Sandwich

This Bulgogi Steak Sandwich has been one of our favorite vegan sandwiches. That’s why I want you to stop what you’re doing, put together that grocery list, head to the store, and get back in the kitchen and get to cooking. By tonight you will have the most fabulous dish and your family will be in utter dismay. They will either be shocked that something vegan can taste this fabulous, or they’ll be so fabulously content from the delicious meal, they’ll be speechless. Now that I think about it, there could be a whole host of other great responses, but we don’t have to go into them all.

Just know that this is the power that Allyson wields with her kitchen wand of choice.

You can learn more about Allyson Kramer in my featured interview with her. In the meantime, here’s the recipe for Allyson’s Bulgogi Tofu Steak. Check out the link below if you’d like the gluten-free hoagie roll and tips for assembling the sandwich. Or, you can follow the suggestion from Allyson’s latest book and serve it over rice. Either way you slice it, delicious is in your future!

 

Bulgogi Tofu

makes 4 servings

(Click here for the full Bulgogi Steak Sandwich Recipe)

Ingredients:

  • One block very dense extra firm tofu
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 1/2 average sized onion, sliced
  • 1 heaping tsp fresh grated ginger
  • 2/3 cup wheat free tamari or soy sauce
  • 4 tbsp toasted sesame oil
  • 6 tbsp organic sugar
  • 1 tsp black pepper
  • 1 tsp crushed red pepper flakes
  • 4 tbsp mirin
  • 2 tbsp rice vinegar
  • 1/4 cup shredded pear, skin and all

Directions:

  1. First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all the water out.
  2. Once it has drained for a good long time, slice the block in half.
  3. Then, make thin slices to resemble little tofu steaks.
  4. Arrange them in a deep dish where they will be able to soak up lots of marinade.
  5. Cover the tofu slices with your chopped onions, green onions, ginger and garlic.
  6. In medium sized bowl, combine the tamari, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Pour over tofu and veggies.
  7. Cover and let marinate at least 8 hours.
  8. After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
  9. Heat up a cast iron skillet over medium heat and drizzle with some sesame oil.
  10. When your skillet is nice and hot, place the strips into the pan in an even layer so that there is adequate room for them to fry up. Unless you have a very large frying pan, you will have to cook the tofu in two batches.
  11. Pour enough of the marinade onto the tofu just to cover, allowing some of the vegetables to cook along with the tofu.
  12. Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are a nice caramel brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu.

Enjoy!

Posted 10 months ago by Marly on Friday, June 28th, 2013 · Permalink

3 Responses to Allyson Kramer’s Great Gluten-Free Vegan Eats from Around the World

  1. Looks super tasty!!!

  2. Superyumfulness! Thanks for sharing the recipe! :)

Comment

Your email address will not be published. Required fields are marked *