Bulgogi-Style Tofu Recipe

There’s something incredibly comforting about the bold, smoky, and slightly sweet flavors of bulgogi. Traditionally made with marinated beef, this Bulgogi-Style Tofu is my plant-based twist on the Korean classic. I remember the first time I had bulgogi at a Korean BBQ spot—watching the sizzling meat caramelize on the grill was mesmerizing. But as lifelong vegetarians, we knew we had to recreate that magic with tofu. After a few attempts, we found the perfect balance of flavors—marinating crispy tofu in a rich, umami-packed sauce that’s just as satisfying as the original. Serve it over a bed of rice, wrap it in lettuce, or enjoy it as a protein-packed side!

Table of Contents

• About Bulgogi-Style Tofu Recipe
• Why You’ll Love Bulgogi-Style Tofu Recipe
• Key Ingredients
• How To Make Bulgogi-Style Tofu Recipe
• Have It Your Way
• Nutritional Facts (Per Serving)
• Health Benefits
• Other Recipes You’ll Love

About Bulgogi-Style Tofu Recipe

This Bulgogi-Style Tofu features crispy pan-fried tofu coated in a deeply flavorful Korean-inspired marinade. The magic happens when the tofu absorbs the savory-sweet sauce made with soy sauce, agave syrup, mirin, and toasted sesame oil. A blend of garlic, ginger, and gochujang adds heat and depth, while grated pear or apple enhances the natural sweetness. It’s a simple yet incredibly flavorful dish that’s perfect for weeknights or special occasions.

Why You’ll Love Bulgogi-Style Tofu Recipe

• Packed with flavor: A perfect balance of sweet, savory, and spicy.
• Crispy yet saucy: The tofu stays crispy while soaking up the bold marinade.
• Easy to make: Simple ingredients, quick prep, and no need for complicated techniques.
• High in plant-based protein: A great meat alternative that’s satisfying and nutritious.
• Versatile serving options: Serve with rice, lettuce wraps, or noodles.

Key Ingredients

For the Tofu:

• Extra firm tofu – Holds its shape well and absorbs the marinade beautifully.
• Cornstarch – Creates a crispy exterior when pan-fried.
• Neutral oil – Helps achieve that golden, crispy texture without overpowering the flavors.

For the Bulgogi Marinade:

• Soy sauce – The umami-rich base of the marinade.
• Agave syrup – Adds natural sweetness without refined sugar.
• Mirin – A touch of acidity balances the sweetness.
• Sesame oil – Enhances the dish with deep, nutty richness.
• Gochugaru – Korean chili flakes add a subtle heat and smokiness.
• Garlic & Ginger – Aromatic staples that infuse warmth and depth.
• Pear or Apple – A secret ingredient that naturally sweetens and tenderizes the tofu.
• Toasted sesame seeds – Adds texture and nutty flavor.
• Green onions – Brings freshness and a mild oniony bite.
• Gochujang paste – A fermented Korean chili paste that enhances umami and spice.

How To Make Bulgogi-Style Tofu Recipe

1. Press the tofu for 20-30 minutes to remove excess water. Cut it into thin slices or cubes.

2. Toss the tofu into corn starch, and set aside.

3. In a separate bowl, combine grated apple, minced garlic, grated ginger, soy sauce, mirin, sesame oil, Gochugaru, agave nectar, and scallion whites.

4. Place the tofu slices in the marinade, making sure each piece is well coated. Allow it sit for at least 30 minutes, ideally 2 hours in the refrigerator.

5. In a wok or pan over medium low heat, add oil and allow it to heat up. Add the marinated tofu, and cook for 3-4 minutes per side until caramelized. Save the extra marinade for later.

6. Pour the leftover marinade and Gochujang paste. cook for 1-2 minutes and allow it to thicken.

7. Serve with a side of rice or noodles.

Have It Your Way

• Make it spicier: Add more gochujang or a dash of chili oil.
• Switch up the protein: Try this marinade with tempeh or seitan.
• Add veggies: Sauté bell peppers, mushrooms, or carrots for extra texture.
• Grill it instead: Instead of pan-frying, grill the tofu for a smoky char.
• Make it a bowl: Serve over rice with kimchi, cucumbers, and pickled radish.

Nutritional Facts (Per Serving)

• Calories: ~220
• Protein: ~12g
• Carbohydrates: ~14g
• Fat: ~10g
• Fiber: ~3g

(Note: Nutritional values are approximate and may vary.)

Health Benefits

• High in plant-based protein – Tofu helps keep you full and supports muscle repair.
• Rich in antioxidants – Garlic, ginger, and gochujang contain immune-boosting properties.
• Good for digestion – Fermented gochujang aids gut health.
• Heart-healthy fats – Sesame oil provides beneficial unsaturated fats.

Other Recipes You’ll Love

• General Tso’s Tofu
• Crispy Eggplant & Tofu Stir Fry
• Sichuan Tofu Stir Fry
• Easy Teriyaki Tofu
• Crispy Sesame Tofu

Bulgogi-Style Tofu Recipe

Berry Berry Life

This Bulgogi-Style Tofu is crispy, flavorful, and packed with Korean-inspired goodness! Marinated in a savory-sweet bulgogi sauce, it's a delicious plant-based twist on a classic dish.

5 from 1 vote

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Prep Time 10 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course, Side Dish

Cuisine Asian, Korean

Servings 4

Calories 220 kcal

Ingredients

  

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For the Tofu

• ▢ 18 oz Extra Firm Tofu pressed, cut into cubes
• ▢ 3 tbsp Corn Starch
• ▢ 1 tbsp Cooking Oil

For the Bulgogi Marinade

• ▢ 3 tbsp Soy Sauce or tamari for gluten-free
• ▢ 1 tbsp Agave Nectar maple syrup or brown sugar
• ▢ 1 tbsp Mirin or rice vinegar
• ▢ 1 tbsp Sesame Oil
• ▢ 1 tbsp Gochugaru
• ▢ 1 tbsp Garlic minced
• ▢ 1 tbsp Ginger grated
• ▢ ½ Apple or pear, grated (traditional Korean touch)
• ▢ 1 Sesame Seeds
• ▢ 2 Scallions chopped
• ▢ 2 tbsp Gochujang Pepper Paste
• ▢ 2 tbsp Water

Equipment

• Tofuture Tofu Press
• HexClad 12in Wok

Instructions

 

• Press the tofu for 20-30 minutes to remove excess water. Cut it into thin slices or cubes.
• Toss the tofu into corn starch, and set aside.
• In a separate bowl, combine grated apple, minced garlic, grated ginger, soy sauce, mirin, sesame oil, Gochugaru, agave nectar, and scallion whites.
• Place the tofu slices in the marinade, making sure each piece is well coated. Allow it sit for at least 30 minutes, ideally 2 hours in the refrigerator.
• In a pan over medium low heat, add oil and allow it to heat up. Add the marinated tofu, and cook for 3-4 minutes per side until caramelized. Save the extra marinade for later.
• Pour the leftover marinade and Gochujang paste. cook for 1-2 minutes and allow it to thicken.
• Serve with a side of rice or noodles.

Notes

• Press the tofu for at least 15 minutes to remove excess moisture before cooking.
• Marinate for at least 30 minutes (or overnight) for maximum flavor absorption.
• Use a non-stick pan for even browning without excessive oil.
• Leftovers store well in the fridge for up to 3 days—just reheat in a pan for best texture.

Video

Nutrition

Serving: 1gCalories: 220kcal

Keyword Asian, Korean, Vegan

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