*Courtesy of Allyson Kramer
Makes two 10-inch Cheesesteaks
- 1 Recipe Bulgogi Tofu (below)
- Hoagie roll Recipe (below)
- Chili Garlic Sauce
- Daiya Mozzarella Style Shreds
- 1 green pepper, thinly sliced and sautéed
- 1 red pepper, thinly sliced and sautéed
- 1 sweet onion, thinly sliced and sautéed until caramelized
Makes 4 servings
- 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
- 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.
- Once it has drained for a good long time, slice the block in half.
- Then, make thin slices to resemble little tofu steaks.
- Arrange them in a deep dish where they will be able to soak up lots of marinade.
- Cover the tofu slices with your chopped onions, green onions, ginger and garlic.
- 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.
- Cover and let marinate at least 8 hours.
- After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
- Heat up a cast iron skillet over medium heat and drizzle with some sesame oil.
- 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.
- Pour enough of the marinade onto the tofu just to cover, allowing some of the vegetables to cook along with the tofu.
- 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.
Long Hoagie Rolls (Gluten Free)
Makes two 9 inch hoagie rolls
- 1 ½ cups sorghum flour
- 1 cup brown rice flour, finely ground
- ½ cup potato starch
- 3 tsp xanthan gum
- 1 ½ tsp baking powder
- 1 tsp sea salt
- 2 tbsp dry active yeast
- ¼ cup organic sugar
- 2 cups warm almond milk
- 2 tsp vinegar
- 2 tbsp flaxseed meal mixed with 4 tbsp water
- 4 tbsp olive oil
- In large mixing bowl, sift together sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder and salt.
- In smaller bowl, proof yeast in sugar and almond milk until foamy (about 5 minutes). Once yeast has proven itself to be worthy of baking, add in vinegar, prepared flaxseed meal and olive oil.
- Stir wet ingredients into flour mix. If using an electric mixer, mix on medium-high for about 2 minutes. If doing by hand, vigorously mix together the ingredients until a sticky dough forms… then continue to mix until the dough becomes slightly fluffy.
- Divide dough in half.
- Using lightly oiled hands, shape one half of the dough into a 9” long bread loaf (like a long hoagie roll). Place onto lightly oiled cookie sheet or silpat mat. Repeat with other half of dough so that you have two 9” hoagie rolls.
- Let rise in warm place for about 50 minutes.
- Preheat oven to 375 degrees F.
- Bake rolls in preheated oven for about 25-30 minutes, or until golden brown on top. Let cool and then slice in half.
- Slice one hoagie roll in half lengthwise and slather on some chili garlic sauce. Top each side of the bread with Daiya cheese and broil until cheese is melted (about 5 mins).
- Pile on Bulgogi, Sautéed Onions and Peppers, and more chili garlic sauce.