Crispy Shredded Tofu Bulgogi (Printable)
Crispy shredded tofu in bulgogi sauce over warm rice with vibrant veggies for pure comfort.
# 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
# Directions:
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 and 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 among four serving bowls, spreading it evenly as the base.
06 - Quickly blanch the spinach in hot water, drain, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, thinly slice the cucumber, and prepare remaining toppings.
07 - Transfer the crispy tofu directly from the oven or skillet into the bulgogi sauce and toss immediately 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 is still crispy for the best texture and flavor experience.
# Expert Advice:
01 -
- The crispy edges on the tofu create these little flavor pockets that soak up the sauce like tiny sponges
- It comes together faster than ordering delivery and tastes way more impressive than the effort suggests
02 -
- If you toss the tofu in the sauce too early it will steam and lose every bit of crunch you worked for
- Serving immediately is not a suggestion, it is the difference between a great bowl and a soggy disappointment
03 -
- Pan-frying the tofu in two batches instead of baking gives you even more control over the crispiness level
- Double the sauce recipe and keep the extra in the fridge because you will want to drizzle it on everything for the next three days