A delicious Korean-inspired mushroom BBQ meal prep featuring crumbled tofu, mushrooms, and young green jackfruit, perfect on a bed of rice or wrapped in a tortilla. This dish is complemented by a homemade Korean BBQ sauce.
1: Heat a large pan over medium heat with 2 tbsp of olive oil.
2: In a medium size bowl, add the crumbled tofu and corn starch. Toss to evenly coat and add to the pan. Cook for 5 minutes, until slightly crispy.
3: Add the mushrooms and jackfruit and cook until all moisture is gone, around 10 minutes over medium heat, stirring often.
4: In a small bowl, combine all the sauce ingredients and mix. Add that to the mushroom mixture. Taste and adjust seasoning. If too dry, add a splash of water.
5: Serve on a bed of rice with green onions, sesame seeds, kimchi, and spicy mayo. Dig in and enjoy!
