Tofu Bulgogi
A delightful vegetarian version of the traditional Korean dish, Tofu Bulgogi combines savory umami flavors with a slightly sweet undertone, perfect for any occasion.
Ingredients
For the Marinade
- 6 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons mirin
- 1 small onion, grated
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Tofu
- 2 (350 grams) blocks of extra firm tofu
- 1 tablespoon sesame oil
Instructions
Preparation
- Press the tofu to expel excess moisture.
- In a smaller bowl, mix together the low sodium soy sauce, dark soy sauce, mirin, brown sugar, grated onion, minced garlic, salt, and pepper until well blended.
- Tear the pressed tofu into bite-sized pieces, crumbling some for extra texture.
Cooking
- Heat sesame oil in a skillet over medium heat.
- Add the tofu to the skillet in an even layer and cook undisturbed for 1-2 minutes until golden and slightly crispy.
- Flip the tofu occasionally and cook until it reaches your desired level of crispiness.
- Pour the prepared marinade over the tofu and stir to coat well.
- Allow to simmer for about 5 minutes until the sauce reduces and sticks to the tofu.
Serving
- Serve the Tofu Bulgogi over steamed rice, in lettuce wraps, or in a bulgogi-themed bowl with grains and fresh veggies.
- Garnish with sesame seeds and chopped green onions if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For the best flavor, marinate the tofu for a few hours or overnight. You can also experiment with adding vegetables or using different proteins.