A Meat-Free Korean BBQ Favorite. Vegan bulgogi packs all the flavor, none of the beef.Save this recipe: https://taste.md/2c73c7dINGREDIENTS:2 Tbsp soy sauce2 Tbsp agave nectar, honey or sugar1 Tbsp sesame oil1 tsp sesame seeds, crushed3 cloves garlic (approximately 1 Tbsp)2 Tbsp cooking oil½ block (6 oz) firm/extra firm tofu, wrapped in a paper towel for 5 minutes to get rid of excess water, then cut into ½-inch cubes3 cups (8 oz) beech mushrooms (or any variety)2 green onions, choppedSTEPS:1.) In a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and garlic. Set aside.2.) Heat a large skillet over medium-high heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Cook for 7 to 8 minutes, tossing or stirring every 2 to 3 minutes so they brown evenly.When tofu is browned, add mushrooms to the pan and stir quickly. Cook for 3 minutes. Stir in prepared sauce and cook for another minute.3.) Remove from heat, and stir in green onion, leaving 2 tablespoons aside for garnish.4.) Serve with warm cooked rice and sprinkle with some sesame seeds and reserved green onion on top. Enjoy!For more amazing recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade