Tofu Bulgogi

This Tofu Bulgogi is filled with juicy Korean-inspired flavors and has crispy burnt ends for the best texture! It’s high in vegan protein, and leftovers are just as delicious, making it great for meal-prep. Enjoy this easy meal as is, serve it over a big bowl of rice, or in lettuce-wrap tacos!

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We love to whip up this tasty plant-based bulgogi on busy weeknights because it involves very little prep work and is ready in minutes.

You can pair it with some wide-leaf lettuce, kimchi, and gochujang for vegan Korean beef tacos that are out of this world!

All you need are a handful of ingredients, most of which are pantry staples, and about 25 minutes.

Simply press the tofu while gathering the other ingredients. Then, sauté the onions before crumbling the tofu into your skillet.

Sprinkle the seasoning on top and stir occasionally as it toasts and becomes fragrant. Coat it in an easy homemade bulgogi sauce and let some crispy burnt edges form.

Enjoy your bulgogi style tofu on its own, as a bulgogi bowl over rice, in tacos, as a salad, or any other creative way!

For more incredible Korean-inspired dishes, be sure to check out my Vegan Korean Fried Chicken, Garlic Chili Oil Noodles, and Gochujang Cauliflower Wings.

And if you love making easy tofu meals that are packed with protein, you will love my Tofu Quinoa Bowl, Tofu Nuggets, Tofu Poke Bowl, and Vegan Sushi Bake!

Reasons To Love This Recipe!

• Easy to make
• Can be gluten-free
• Plant-based protein
• Ready in 25 minutes!

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Ingredients and Substitutions

• Tofu – Use a block of super firm or extra firm tofu for the best texture here.
• Oil – Just a little oil is used for sautéing the onions and tofu. I like to use olive or avocado. Although you can use sesame for cooking, just keep it at a medium-low temperature.
• Onion – My favorite kind to use here is yellow or sweet onion, but you can swap it out for whichever you have on hand.
• Garlic – Fresh is best in this recipe, but ground garlic can be used in a pinch.
• Seasoning – Just a little pepper and ground ginger add the perfect touch of seasoning.
• Soy Sauce – Try to use low-sodium soy sauce, if possible. Gluten-free alternatives you can use here include liquid aminos or tamari.
• Sweetener – Brown sugar and agave nectar make a deliciously rich yet tangy sweet combination, like what’s found in classic bulgogi. Other sweeteners such as coconut sugar, date syrup, maple syrup, or cane sugar can be used, but will slightly alter the flavor.
• Sesame Oil – Sesame oil is a must here! Either toasted or plain is just as tasty.
• Rice Vinegar – Rice vinegar adds a lovely layer of acidity. If needed, white vinegar or apple cider vinegar can be used in its place.
• Gochujang – This adds a touch of heat. I generally use classic Korean gochujang paste, but red pepper flakes or chili sauce can work as well.

How To Make Vegan Tofu Bulgogi

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Drain and press the tofu while slicing the onions, mincing the garlic, and gathering the other ingredients.

Heat a medium-sized cast-iron skillet or another pan over medium heat. Coat it with oil and then add the onions. 

Sauté them until they’re softened. 

Use your hands to crumble the tofu directly into the pan. Then add the garlic and seasoning.

Stir as this cooks for a few minutes. Then, create some space in the center of the pan and add the remaining ingredients.

Stir this around to coat the tofu and let it cook until crispy ends have formed.

Enjoy it with sesame seeds and green onions on top for the most mouthwatering bite!

Variation Ideas

• Increase the gochujang paste or add red pepper flakes for a spicy bulgogi.
• Add in fresh vegetables such as broccoli, bell pepper, carrots, or zucchini along with the onions.
• Make this vegan bulgogi with shredded oyster mushrooms, sliced cremini mushrooms, jackfruit, vegan beef crumbles, or sliced seitan.

How To Press Tofu

Slit the tofu package and squeeze the excess liquid out. Either use a tofu press or a few kitchen items to press it. I like to wrap the block of tofu in a lint-free kitchen towel and set it between two plates before placing a heavy pot on top.

Storage and Reheating

Store this tofu bulgogi in a covered dish in the refrigerator for 3 days. Reheat it in the microwave or in a pan over the stovetop until it’s heated through. The tofu will absorb the sauce over time, but will still be just as incredible!

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

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