Crispy Shredded Tofu Bulgogi (Printable)

Crispy shredded tofu in bulgogi sauce over warm rice with fresh veggies for a Korean-inspired vegan comfort bowl.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil (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 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

# Steps:

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. Drizzle with neutral 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 mixing bowl until the sugar is fully dissolved and the mixture is uniform.
05 - Divide the cooked rice evenly among four serving bowls, mounding it slightly in the center.
06 - Quickly blanch the spinach in boiling water, drain well, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, thinly slice the cucumber, and set aside all toppings.
07 - Transfer the crispy tofu directly from the oven or skillet into the bulgogi sauce. Toss immediately until every piece is evenly coated.
08 - Arrange the saucy tofu, blanched spinach, julienned carrot, sliced cucumber, and kimchi (if using) over the rice in each bowl. Garnish with sesame seeds, fresh red chili slices, and extra chopped green onion.
09 - Serve right away while the tofu is still crisp for the best texture and flavor.

# Expert Advice:

01 -
  • The tofu gets this impossibly crispy, almost frizzled texture that makes you forget you ever missed meat
  • The bulgogi sauce hits every single flavor note sweet, salty, umami, and just enough heat to make your forehead prickle
02 -
  • Adding the sauce to the tofu while it is still screaming hot is what makes it cling and caramelize instead of sliding off
  • Cornstarch-coated tofu will look pale for the first 15 minutes in the oven and then suddenly turn golden all at once so do not panic and pull it early
03 -
  • Double the sauce recipe and keep the extra in a jar in the fridge because you will want to drizzle it on everything for the next week
  • If pan-frying the tofu resist the urge to move it around let each side sit undisturbed for two to three minutes before flipping

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