Bulgogi

Ingredients

2 cups firm tofu

¾ cup light soy

¼ cup water

5 garlic cloves, crushed

½ tsp white pepper and sea salt

1 nashi pear

1 tbsp sesame oil

Olive oil

½ white onion, sliced

2 spring onions sliced

1 tbsp sesame seeds

1 tbsp pine nuts

1 capsicum, finely sliced

12 Iceberg lettuce leaves

Method

Method

Slice the tofu as thin as possible. In a bowl mix together the soy sauce, water, garlic, salt and pepper. Puree the nashi pear and onion then add this to the marinade. Pour the marinade over the tofu and refrigerate for at least 30 minutes. Add the sesame oil just before you’re ready to cook it.

On a hot BBQ add the olive oil. BBQ the marinated tofu for around 3 min, basting with the marinade as it cooks to keep it juicy the beef. Add the onion and spring onion and cook for another minute.

Serve on a platter with lettuce, sesame seeds, pine nuts and strips of very fine red pepper. To eat, place some of the tofu in a lettuce leaf and top with some of the garnishes.