Crispy Shredded Tofu Bulgogi (Printable)
Crispy shredded tofu in sweet bulgogi sauce served over warm rice with vibrant veggies.
# What You'll 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 (Korean chili paste) or sriracha (optional, for heat)
11 - 2 tsp toasted sesame seeds
12 - 1 green onion, finely chopped
→ Bowl Assembly & Veggies
13 - 17.5 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 if pan-frying.
02 - Using your hands or a fork, shred the pressed tofu into bite-sized pulled pieces. Toss with cornstarch until lightly coated.
03 - Spread tofu evenly on a parchment-lined baking tray. Drizzle with oil. Bake 25-30 minutes, tossing halfway, until crispy and golden. Alternatively, pan-fry in batches until crisp.
04 - While tofu bakes, whisk all bulgogi sauce ingredients together in a bowl until smooth.
05 - Portion cooked rice into serving bowls.
06 - Quickly blanch spinach in hot water, drain, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, slice the cucumber, and prep remaining toppings.
07 - When tofu is crisp, toss immediately in the bulgogi sauce until evenly coated.
08 - Top each bowl of rice with crispy sauced tofu, assorted vegetables, and kimchi if using. Garnish with sesame seeds, fresh chili slices, and extra chopped green onion.
09 - Serve immediately for maximum crispiness.
# Expert Hacks:
01 -
- The crispy tofu shreds absorb every drop of that sweet savory bulgogi sauce like little flavor sponges
- It comes together faster than deciding what to order on a delivery app
02 -
- If you skip pressing the tofu the cornstarch turns into paste and you end up with gummy strands instead of crispy ones
- Tossing the tofu in sauce while it is still piping hot is what makes the coating stick without getting soggy
03 -
- Double the sauce recipe and keep a jar in the fridge because you will want to pour it on everything from stir-fries to scrambled eggs
- Grating the ginger on a microplane instead of chopping it releases way more flavor and avoids any fibrous bits in the sauce