Korean Bulgogi Tofu in Wok with Vegetables | 20-Minute Dinner

Drain the tofu, thoroughly squeeze out excess moisture with paper towels, then cut it into 2-2.5 cm bite-sized cubes.

Clean the vegetables: slice the shiitake mushrooms, and cut the red bell pepper and carrot into thin strips (julienne). Slice the spring onions diagonally, separating the white and green parts. Finely grate the garlic and fresh ginger.

Prepare the authentic Bulgogi marinade sauce: in a small bowl, mix together the soy sauce, brown sugar, grated garlic, grated ginger, cornstarch, and 50 ml of cold water until the sugar and starch are completely dissolved.