Crispy Shredded Tofu Bulgogi (Printable)

Crispy shredded tofu tossed in sweet bulgogi sauce, served over rice with fresh veggies for the ultimate comfort bowl.

# 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
11 - 2 tsp toasted sesame seeds
12 - 1 green onion, finely chopped

→ Bowl Assembly & Veggies

13 - 17.6 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
18 - 1 fresh red chili, thinly sliced
19 - Extra sesame seeds and green onions for garnish

# How-To Steps:

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 25-30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches until crisp on all sides.
04 - While the tofu bakes, whisk together all bulgogi sauce ingredients in a mixing bowl until the sugar is fully dissolved.
05 - Divide cooked rice evenly among four serving bowls.
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 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, blanched spinach, julienned carrot, sliced cucumber, and kimchi. Garnish with sesame seeds, sliced fresh chili, and extra chopped green onion.
09 - Serve right away while the tofu retains its crispiness for the best texture and flavor.

# Expert Advice:

01 -
  • The shredded tofu gets impossibly crispy and stays that way even after saucing, which is the one thing most tofu bowls get wrong
  • The bulgogi sauce hits every flavor note, sweet and savory with a gentle hum of heat, so you never miss the meat
  • It comes together in 40 minutes flat but tastes like something you would order at a proper restaurant
02 -
  • If you sauce the tofu and then let it sit, it will go soft, so assemble and eat right away
  • Pressing the tofu for at least 15 minutes with a heavy pan on top makes a bigger difference than any other single step
03 -
  • Do not skip tossing the tofu halfway through baking or the bottom pieces will be pale and soft while the top burns
  • Use tamari instead of soy sauce to make it gluten-free and double-check your gochujang label since some brands contain wheat

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