Crispy Shredded Tofu Bulgogi (Printable)
Crispy shredded tofu in sweet savory bulgogi sauce over warm rice with vibrant veggies.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil such as sunflower or canola
→ Bulgogi Sauce
04 - 4 tbsp soy sauce
05 - 2 tbsp brown sugar
06 - 1 tbsp mirin or rice vinegar
07 - 1 tbsp sesame oil
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece fresh ginger, grated
10 - 1 tbsp gochujang or sriracha, optional for heat
11 - 2 tsp toasted sesame seeds
12 - 1 green onion, finely chopped
→ Bowl Assembly & Veggies
13 - 17.5 oz cooked short-grain white or brown rice
14 - 1 medium carrot, julienned
15 - 1 small cucumber, thinly sliced
16 - 3.5 oz sautéed spinach
17 - 1 tbsp kimchi, optional
18 - 1 fresh red chili, thinly sliced, optional garnish
19 - Extra sesame seeds and green onions for garnish
# Directions:
01 - Preheat the oven to 425°F or heat a large non-stick skillet over medium-high heat if pan-frying.
02 - Using your hands or a fork, shred the pressed tofu into bite-sized pulled pieces. Toss with cornstarch until evenly coated.
03 - Spread tofu evenly on a parchment-lined baking tray and drizzle with oil. Bake 25 to 30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches until crisp.
04 - While the tofu bakes, whisk together all bulgogi sauce ingredients in a mixing bowl until fully combined.
05 - Divide cooked rice among serving bowls, spreading it evenly across the base.
06 - Quickly blanch the spinach in hot water, drain, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, slice the cucumber, and prepare remaining toppings.
07 - When the tofu is crisp, transfer it immediately to the bulgogi sauce and toss until every piece is well coated.
08 - Top each bowl of rice with saucy crispy tofu, arranged vegetables, and kimchi if using. Garnish with sesame seeds, fresh chili slices, and extra chopped green onion.
09 - Serve right away while the tofu retains maximum crispiness.
# Expert Hints:
01 -
- The crispy tofu shreds have this incredible chew that makes you forget you are eating something plant based
- The sauce hits every single flavor note you want from Korean barbecue without touching a grill
02 -
- Saucing the tofu while it is still piping hot from the oven is what makes the sauce cling instead of sliding off into a puddle at the bottom
- If you pan-fry instead of bake do not crowd the skillet or the tofu will steam and you will lose all the crunch you worked for
03 -
- Press the tofu for at least fifteen minutes with a heavy skillet on top because even ten minutes leaves too much moisture for proper crisping
- Toast your sesame seeds in a dry pan for sixty seconds before adding them to the sauce because raw seeds taste like almost nothing compared to their fragrant golden selves