Flavor-Packed Tofu Bulgogi: A Vegetarian Delight

A Quick and Flavorful Twist on a Classic Favorite!

You won’t believe how easy it is to whip up this Tofu Bulgogi with just a few simple ingredients! This delightful dish comes together in no time, making it an ideal choice for a weeknight meal. Featuring crumbled tofu coated in a sweet, savory sauce, this tofu version captures all the flavors of traditional bulgogi, making it just as satisfying and delicious!

Having a deep love for beef bulgogi, I’ve explored different variations over the years, including classic and ground beef recipes, and even chicken bulgogi. When tofu goes on sale, I can’t resist making this tasty alternative!

Why You’ll Love This Recipe

• Flavorful and Familiar: This tofu bulgogi uses a similar sauce to classic bulgogi, offering that beloved flavor profile without the meat.

• Quick and Easy: The tofu cooks up quickly, and the longest part is simply pressing out the excess moisture.

• Pantry Staples: Most ingredients are likely already in your kitchen, making this an accessible and convenient recipe.

Ingredients

For the Sauce:

• 6 tablespoons low-sodium soy sauce

• 1 tablespoon dark soy sauce

• 4 tablespoons brown sugar (or more, to taste)

• 2 tablespoons mirin

• 1 small onion, grated

• 4 cloves garlic, minced

• ¼ teaspoon salt and pepper

For the Tofu:

• 2 blocks (350 grams each) extra-firm tofu

• 1 tablespoon sesame oil

How to Make Tofu Bulgogi

1. Press the Tofu: Use your preferred method to press the extra-firm tofu, removing excess moisture. (I wrap it in paper towels and place a heavy object on top.)

2. Mix the Sauce: In a small bowl, combine the soy sauces, mirin, brown sugar, grated onion, garlic, salt, and pepper.

3. Prepare the Tofu: Once pressed, tear the tofu into bite-sized pieces. Crumble some and leave some larger for varied texture.

4. Cook the Tofu: Heat sesame oil in a skillet over medium heat. Spread the tofu in a single layer and let it cook undisturbed for 1-2 minutes to allow the bottom to turn golden. Stir occasionally until the tofu reaches your desired level of golden brown.

5. Add the Sauce: Pour the sauce over the tofu and cook for about 5 minutes, allowing the sauce to reduce and coat the tofu.

6. Serve and Garnish: Serve immediately, garnished with sesame seeds and green onions if desired.

Tips and Notes

• Adjust the Sauce: If you prefer a saucier dish, feel free to double the sauce ingredients.

• Asian Pear Addition: If you can find it, adding grated Asian pear enhances sweetness and tenderness but isn’t necessary for the tofu version.

• Easy Prep: If grating the onion and mincing garlic feels tedious, use a food processor to blend the sauce ingredients smoothly.

• Serving Suggestions: This tofu bulgogi pairs wonderfully with seasoned spinach, sautéed mushrooms, and carrots over jasmine rice. Purple rice also makes a great alternative.

Make-Ahead Tips

• Meal Prep: Once cooled, store the cooked tofu bulgogi in an airtight container for up to 4 days in the fridge.

• Reheating: You can easily reheat leftovers in the microwave.

FAQs

1. Can I use firm tofu instead of extra-firm? While extra-firm is recommended for the best texture, you can use firm tofu if that’s what you have on hand.

2. Is this recipe gluten-free? To make this dish gluten-free, substitute the soy sauce with gluten-free alternatives like tamari.

3. Can I make this in advance? Yes! Cooked tofu bulgogi can be stored in the refrigerator for up to 4 days.

4. What can I serve with tofu bulgogi? It pairs well with rice, vegetables, or even in a lettuce wrap for a fresh touch.

5. Is this dish spicy? No, this recipe is not spicy, but you can add chili flakes or hot sauce if you prefer heat.

6. Can I add other vegetables? Absolutely! Feel free to mix in vegetables like bell peppers, mushrooms, or carrots during the cooking process.

7. What if I don’t have mirin? You can substitute mirin with rice vinegar mixed with a little honey or maple syrup.

8. How do I store leftovers? Keep leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop with a splash of water.

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