This dish is light on the tummy (hello, chicken breast and tofu) but heavy on flavor!
Preparation time: 1 hour 27 minutes
Cooking time: 12 minutes
Serves 3 to 4
For the Tofu & Chicken Bulgogi
250 grams chicken breast, cut into cubes
500 grams fried tofu, fried and cut into cubes
1 large onion, cut into wedges
2 stalks green onion, chopped
1⁄2 medium-sized carrot, cut into strips
1 medium-sized green bell pepper, cut into strips
1⁄2 tablespoon sesame oil
2 tablespoons beansprouts, for garnish
1⁄2 tablespoon sesame seeds, toasted
For the Bulgogi Marinade
3 tablespoons Kikkoman soy sauce
2 tablespoons brown sugar
1 tablespoon mirin
1 tablespoon onion, minced
1 teaspoon ginger, minced
3 tablespoons red apple, grated
2 teaspoons garlic, minced
a dash of pepper
1. Combine soy sauce, brown sugar, mirin, onion, ginger, red apple, garlic, and pepper. Divide marinade into 2 bowls and marinate chicken in 1 bowl. Marinate fried tofu in the other bowl for at least an hour.
2. Sauté onion, green onion, carrot, bell pepper, and chicken using the sesame oil until meat is cooked.
3. Top with fried tofu and garnish with bean sprouts and toasted sesame seeds.
Recipe by Kynan del Rosario
Photography by Noel Salazar
This recipe was originally published in the August-September 2017 issue of Breakfast Magazine.