Shredded Tofu Bulgogi Rice Bowl

Short Description

A plant-powered twist on bulgogi: shredded tofu cooked in a sweet-savory Korean sauce, then served over steamed rice and topped with sesame seeds and green onions. It’s quick, flavorful, and surefire comfort food.

Why You’ll Love This Recipe

• Uses tofu in a creative way—grated into strands for great sauce absorption
• Balanced blend of umami, sweetness, and gentle spice from gochujang and ginger
• Crispy tofu edges combine with tender saucy bits for irresistible texture
• Elegant and simple, perfect for weeknight dinners or vegan meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tofu

• 17.5 oz extra-firm tofu (or tokwa), well drained

Sauce

• ½ cup grated Asian pear or Fuji apple (peeled before grating)
• 1–2 Tbsp soy sauce (adjust to taste)
• 1½ Tbsp gochujang (Korean chili paste)
• 2 Tbsp sesame oil
• 1 Tbsp sesame seeds
• 1 tsp dark soy sauce (for deeper color)
• 2 Tbsp sugar
• 1½ tsp finely grated fresh ginger
• 3 cloves garlic, minced

To Serve

• Cooked steamed rice (short grain or Japanese sushi rice preferred)
• Chopped green onions
• Extra sesame seeds

Directions

Shredded Tofu

1. Drain tofu thoroughly and grate it using a cheese grater to create thin shreds.
2. Preheat air fryer or oven to 350 °F (180 °C).
3. Spread shredded tofu in a single layer on parchment-lined baking tray or air fryer basket.
4. For air-frying: cook for ~12–15 minutes until edges are lightly golden (flip halfway). Minor uneven browning or residual white tofu is fine—it adds textures.
5. For oven baking: bake 25–30 minutes until lightly crisped at edges.

Prepare the Sauce

6. While tofu cooks, combine grated pear/apple, soy sauce, gochujang, sesame oil, sesame seeds, dark soy sauce, sugar, grated ginger, and garlic in a bowl. Adjust flavor as desired; double sauce if you prefer it extra saucy.

Combine and Cook

7. Once tofu is lightly golden and crisp, transfer it to the sauce bowl. Mix gently to coat all shreds evenly.
8. Heat a medium skillet or wok over medium heat. Add sauced tofu and cook for 7–8 minutes, stirring occasionally until sauce thickens and is deeply absorbed. Taste and adjust seasoning if needed. Turn off heat.

Final Assembly

9. Serve the shredded tofu over warm steamed rice. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.

Servings And Timing

• Makes 2–3 servings, depending on rice and portion size
• Prep time: ~10 minutes (draining and grating tofu, preparing sauce)
• Cooking tofu: 12–30 minutes (air-fry or bake method)
• Sauce reduction: ~8 minutes
• Total time: ~25–40 minutes, depending on cooking method

Variations

• Add vegetables: Mix in quick-cooked vegetables like bell pepper strips, shredded carrots, or spinach at the end for added color and nutrition.
• Protein swap: Use shredded tempeh, cooked mushrooms, or plant-based ground “meat” instead of tofu.
• Adjust sweetness and spice: Add more or less sugar or gochujang, or stir in honey or maple syrup for variation.
• Serve in lettuce cups: Spoon warm tofu mixture into crisp lettuce leaves instead of rice for a low-carb option.
• Saucy tweak: Double the sauce ingredients to turn this into a saucier stir-fry best served with noodles or more rice.

Storage/Reheating

• Storage: Keep tofu bulgogi and rice separately in airtight containers in the fridge for up to 2 days.
• Reheat: Warm tofu mixture in a skillet over low heat, stirring gently. Reheat rice with a sprinkle of water in microwave or steam to freshen.
• Assembled bowls: If combined, textures may soften—best to store components separately then reassemble before eating.

FAQs

Can I Use Firm Tofu Instead Of Extra-Firm?

Yes, but press extra water first or let it drain longer. Softer tofu may crumble more.

Why Grate The Tofu Instead Of Crumbling?

Grated strands absorb sauce more evenly and crisp up beautifully at the edges, offering better texture and flavor distribution.

Is Asian Pear Necessary In The Sauce?

It adds natural sweetness and tenderizing fruit enzymes. Fuji apple is a great substitute; you can omit and increase sugar slightly if needed.

Can I Air-Fry The Tofu After Saucing?

Better to air-fry before saucing. Coating wet tofu may cause clumping. Sauced tofu cooks best in the pan for even absorption.

How Spicy Is This Recipe?

Mild to medium depending on gochujang amount. Adjust or omit for milder flavor. Double gochujang for bold heat.

What Rice Works Best?

Short-grain or Japanese sushi rice holds moisture and pairs well, but jasmine or brown rice also work.

Can I Make This Meal Gluten-Free?

Yes—use tamari or gluten-free soy sauce and check your gochujang is certified gluten-free.

How Can I Keep The Tofu From Becoming Too Dry?

Avoid overbaking the tofu—you want it lightly golden. Also, stir in sauce promptly and cook until coated, not fully dry.

Can I Double This Recipe For Meal Prep?

Yes, it scales easily. Sauce works well as marinade if tofu is pre-shredded. Assemble servings with rice and toppings fresh.

What Garnishes Enhance This Dish?

Fresh cilantro, sliced red chili, radish slices, kimchi, crispy seaweed, or chili flakes add pops of flavor and color.

Conclusion

This shredded tofu bulgogi rice bowl offers a flavorful vegan take on a Korean classic. Crispy, saucy tofu seasoned with gochujang, garlic, and sesame over rice delivers big taste with minimal fuss. Easily customizable and meal-prep friendly—perfect for feel-good, plant-based meals.

Print