Crispy Shredded Tofu Bulgogi (Printable)
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 tablespoons cornstarch
03 - 1 tablespoon neutral oil (sunflower or canola)
→ Bulgogi Sauce
04 - 4 tablespoons soy sauce
05 - 2 tablespoons brown sugar
06 - 1 tablespoon mirin or rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece fresh ginger, grated
10 - 1 tablespoon gochujang or sriracha, optional for heat
11 - 2 teaspoons toasted sesame seeds
12 - 1 green onion, finely chopped
→ Bowl Assembly and Vegetables
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 tablespoon 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. Drizzle with oil. Bake for 25 to 30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches until crisp.
04 - While the tofu bakes, whisk together all bulgogi sauce ingredients in a mixing bowl until smooth and well combined.
05 - Divide the cooked rice evenly among four serving bowls.
06 - Quickly blanch the spinach in boiling water, 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 - When the tofu is crisp, transfer it immediately to the bulgogi sauce and toss until every piece is well coated.
08 - Top each bowl of rice with the saucy crispy 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 retains maximum crispiness.
# Expert Advice:
01 -
- The shredded texture gives you way more crispy edges per bite than cubes ever could
- The bulgogi sauce comes together in one bowl and tastes like it simmered for hours
- It is the kind of bowl that makes you forget there is no meat on the plate
02 -
- If the tofu is not pressed long enough the cornstarch turns into paste instead of a crispy coating
- Tossing the tofu in sauce while it is still hot from the oven is what makes the flavor stick without losing crunch
03 -
- Double the sauce recipe and keep the extra in the fridge because it lasts a week and works on stir-fries too
- Brown rice or quinoa changes the whole feel of the bowl but short-grain white is still the most comforting base