Bulgogi-Style Tofu Recipe
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.
Ingredients
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
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
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