Description
A flavorful vegan twist on bulgogi featuring shredded tofu cooked in a sweet-savory Korean-style sauce. Served over rice with green onions and sesame seeds, it’s satisfying, quick, and perfect for a comforting plant-based meal.
Ingredients
17.5 oz extra-firm tofu (or tokwa), well drained
½ cup grated Asian pear or Fuji apple
1–2 Tbsp soy sauce
1½ Tbsp gochujang (Korean chili paste)
2 Tbsp sesame oil
1 Tbsp sesame seeds
1 tsp dark soy sauce
2 Tbsp sugar
1½ tsp grated fresh ginger
3 cloves garlic, minced
Cooked steamed rice
Chopped green onions
Extra sesame seeds
Instructions
- Grate drained tofu using a cheese grater into fine shreds.
- Preheat oven to 350 °F (180 °C) or use an air fryer.
- Spread tofu on a parchment-lined tray. Air-fry for 12–15 minutes or bake for 25–30 minutes until lightly golden at edges.
- Mix grated pear/apple, soy sauces, gochujang, sesame oil, sesame seeds, sugar, ginger, and garlic in a bowl to make sauce.
- Transfer cooked tofu into sauce and mix gently to coat.
- In a skillet over medium heat, cook tofu-sauce mixture for 7–8 minutes, stirring until sauce is absorbed and thickened.
- Serve hot over steamed rice. Garnish with green onions and sesame seeds.
Notes
- Add quick-cooked vegetables like carrots, spinach, or peppers for extra nutrition.
- Use tempeh or mushrooms instead of tofu for variety.
- Adjust sweetness or spice by modifying sugar and gochujang amounts.
- Serve in lettuce wraps for a low-carb option.
- Store rice and tofu separately to maintain best texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Air-Fried, Pan-Cooked
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
