Description
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg
