I love this recipe because it’s both simple and satisfying. It transforms humble tofu into something truly special, coated in a sweet and savory marinade that tastes like it’s been simmering for hours. I can make it easily on busy evenings and still enjoy a meal that feels restaurant-worthy. It’s also versatile—I serve it over rice, in lettuce wraps, or even as a filling for Korean-style tacos.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Marinade 1/4 cup Low Sodium Soy Sauce Substitute with tamari for gluten-free options. 2 tablespoons Dark Soy Sauce Omit if unavailable, use regular soy sauce. 2 tablespoons Brown Sugar Replace with maple syrup or coconut sugar if desired. 2 tablespoons Mirin Substitute with rice vinegar and sugar if needed. 1 medium Onion (grated) Use shallots or green onions as substitutes. 2 cloves Garlic (minced) Can be swapped with garlic powder in a pinch. to taste Salt to taste Pepper
For the Tofu 14 ounces Extra Firm Tofu Silken tofu can be used for a softer texture. 2 tablespoons Sesame Oil Substitute with neutral oil if necessary.
Equipment skillet Bowl Paper Towels weight for pressing
Directions
I start by wrapping the extra firm tofu in paper towels and placing a weight on top to press out any excess moisture. Letting it sit for about 15 to 30 minutes gives me the best texture.
Next, I whisk together the low sodium soy sauce, dark soy sauce, brown sugar, mirin, grated onion, minced garlic, salt, and pepper in a small bowl until the mixture is smooth and combined.
Once the tofu is pressed, I tear it into bite-sized pieces, leaving some crumbled for extra texture. Then I heat sesame oil in a skillet over medium heat. When it’s hot, I add the tofu in a single layer and let it cook undisturbed for 5–7 minutes until it turns golden brown. I stir occasionally to ensure even crisping.
After that, I pour the marinade over the tofu, making sure every piece is coated. I cook it for another 5 minutes until the sauce thickens and is mostly absorbed by the tofu.
To serve, I garnish it with sesame seeds and sliced green onions. I love it over a bowl of rice or tucked into lettuce leaves for a lighter meal.
Servings and Timing
This recipe makes 4 servings. Prep Time: 30 minutes Pressing Time: 30 minutes Cook Time: 15 minutes Total Time: 1 hour 15 minutes Calories per serving: 160
Variations
I sometimes use tempeh or seitan instead of tofu for a different texture. For a spicier version, I add a spoonful of gochujang or a sprinkle of red pepper flakes to the marinade. If I want a lighter flavor, I replace dark soy sauce with just regular soy sauce and add a splash of lime juice for brightness. To make it even heartier, I throw in some sautéed mushrooms or bell peppers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer using a skillet over medium heat so the tofu stays a bit crispy, but the microwave works fine for quick reheating. If the sauce thickens too much, I splash in a little water or soy sauce to loosen it up.
FAQs
What type of tofu works best for bulgogi?
I always use extra firm tofu because it holds its shape and gets nice and crispy when cooked.
Can I make this recipe ahead of time?
Yes, I often prepare the marinade and press the tofu in advance, then cook everything right before serving.
How can I make this dish gluten-free?
I use tamari instead of soy sauce to keep the recipe gluten-free.
Is this Tofu Bulgogi spicy?
No, the basic recipe isn’t spicy, but I sometimes add gochujang or chili flakes for extra heat.
Can I bake the tofu instead of pan-frying it?
Yes, I bake it at 400°F (200°C) for about 25 minutes, flipping halfway through, then toss it in the marinade.
What can I serve with Tofu Bulgogi?
I love it with steamed rice, kimchi, pickled vegetables, or sautéed greens.
Can I freeze Tofu Bulgogi?
I don’t recommend freezing it, as tofu can change texture after thawing, but it’s fine refrigerated for a few days.
Can I use a different sweetener instead of brown sugar?
Yes, maple syrup, honey, or coconut sugar all work beautifully.
How do I keep the tofu from falling apart?
I handle it gently while turning and make sure to press it well before cooking to remove moisture.
Can I double the recipe?
Absolutely. I just use a larger skillet or cook the tofu in batches to keep it crispy.
Conclusion
This Savory Tofu Bulgogi has become one of my favorite weeknight meals because it’s so flavorful and easy to make. The tofu soaks up the marinade beautifully, creating a dish that’s rich, balanced, and deeply satisfying. Whether I’m serving it over rice or in lettuce wraps, it always hits the spot and proves that meatless meals can be just as delicious and comforting.
A Korean-inspired, meatless version of bulgogi made with crispy tofu marinated in a sweet and savory soy-based sauce. This quick and flavorful dish delivers all the umami depth of traditional bulgogi in a vegan-friendly form, perfect for weeknight dinners.
Ingredients
For the Marinade:
1/4 cup low sodium soy sauce (or tamari for gluten-free)
2 tablespoons dark soy sauce (optional, can use regular soy sauce)
2 tablespoons brown sugar (or maple syrup/coconut sugar)
2 tablespoons mirin (or rice vinegar with sugar)
1 medium onion, grated
2 cloves garlic, minced
Salt, to taste
Pepper, to taste
For the Tofu:
14 ounces extra firm tofu
2 tablespoons sesame oil (or neutral oil)
Sesame seeds and sliced green onions for garnish (optional)
Instructions
Wrap the tofu in paper towels and place a weight on top to press out moisture for 15–30 minutes.
In a small bowl, whisk together soy sauces, brown sugar, mirin, grated onion, garlic, salt, and pepper until well combined.
Tear pressed tofu into bite-sized pieces, leaving some crumbled for texture.
Heat sesame oil in a skillet over medium heat. Add tofu in a single layer and cook for 5–7 minutes until golden brown, stirring occasionally.
Pour the marinade over the tofu and cook for another 5 minutes until the sauce thickens and is absorbed.
Garnish with sesame seeds and sliced green onions before serving.
Serve hot over rice, in lettuce wraps, or with sautéed vegetables.
Notes
Pressing tofu well ensures a crisp texture and better sauce absorption.
Add gochujang or red pepper flakes for a spicy kick.
Replace tofu with tempeh or seitan for variation.
For a gluten-free version, use tamari instead of soy sauce.
Bake tofu at 400°F (200°C) for 25 minutes as an oil-free option.
Store leftovers up to 3 days in the fridge; reheat in a skillet for best texture.
Add sautéed mushrooms or bell peppers for extra volume and flavor.
