Crispy Shredded Tofu Bulgogi (Printable Version)
Crispy shredded tofu in sweet savory bulgogi sauce over warm rice with fresh veggies.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil such as sunflower or canola
→ Bulgogi Sauce
04 - 4 tbsp soy sauce
05 - 2 tbsp brown sugar
06 - 1 tbsp mirin or rice vinegar
07 - 1 tbsp sesame oil
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece fresh ginger, grated
10 - 1 tbsp gochujang Korean chili paste or sriracha, optional for heat
11 - 2 tsp toasted sesame seeds
12 - 1 green onion, finely chopped
→ Bowl Assembly & Veggies
13 - 17.6 oz cooked short-grain white rice or brown rice
14 - 1 medium carrot, julienned
15 - 1 small cucumber, thinly sliced
16 - 3.5 oz sautéed spinach
17 - 1 tbsp kimchi, optional for serving
18 - 1 fresh red chili, thinly sliced, optional for garnish
19 - Extra sesame seeds and green onions for garnish
# How To Make It:
01 - Preheat the oven to 425°F or heat a large non-stick skillet over medium-high heat if pan-frying.
02 - Using your hands or a fork, shred the pressed tofu into bite-sized pulled pieces. Toss with cornstarch until lightly and evenly coated.
03 - Spread tofu evenly on a parchment-lined baking tray and drizzle with oil. Bake for 25 to 30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches until crisp on all sides.
04 - While the tofu bakes, whisk together all bulgogi sauce ingredients in a bowl until the sugar is fully dissolved.
05 - Divide the cooked rice among four serving bowls, spreading it evenly across the base of each.
06 - Quickly blanch the spinach in boiling water, then drain and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, thinly slice the cucumber, and prep remaining toppings.
07 - Transfer the crispy tofu directly from the oven or skillet into the bulgogi sauce and toss immediately until every piece is well coated.
08 - Top each bowl of rice with the sauced tofu, arranged vegetables, and kimchi if using. Garnish with sesame seeds, fresh chili slices, and extra chopped green onion.
09 - Serve right away while the tofu is still crispy for the best texture and flavor.
# Expert Advice:
01 -
- The shreds grab way more sauce than cubes ever could, so every bite is saturated with that sweet savory glaze
- It comes together in about 40 minutes but tastes like something you waited hours for
02 -
- If you toss the tofu in sauce too early it will lose its crunch within minutes so only coat it right before serving
- Brown rice and quinoa work fine but they absorb sauce differently so you may want a slightly extra drizzle
03 -
- Press your tofu for at least 20 minutes with a heavy pan on top because even five minutes of shortcutting shows in the final texture
- Double the sauce recipe and keep a jar in the fridge because you will find yourself wanting to drizzle it on everything from stir-fries to scrambled eggs