Bulgogi Style Tofu, Allyson Kramer

One 16 oz block extra firm, very dense tofu (see recommended brand below)
4 green onions, chopped (use white part too!)
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 that water out. I pressed mine for well over an hour. A Tofu Xpress would work great here. I also used the brand of tofu shown below (found at Whole Foods)… which is super dense and just perfect for this recipe. If you can’t find this particular brand, just try and get the densest brick of tofu you can find, as the density makes it easier to slice very thinly. Freezing the tofu after draining is also an option if you’re working with a flimsier tofu.