Tofu Bulgogi

This vegan Tofu Bulgogi is so easy to make and full of delicious Korean-inspired flavors! It's high in protein, and leftovers are just as delicious. Enjoy it as is, serve it over a big bowl of rice, or as lettuce wrap tacos!

5 from 2 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: Korean

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 189kcal

Ingredients

14 oz tofu, super or extra firm
1/2 tbsp oil, avocado or olive
1/3 medium onion, sliced, yellow or sweet
3 cloves garlic, minced
1/4 tsp pepper
1/4 tsp ground ginger
1/3 cup soy sauce, low-sodium
3 tbsp brown sugar
2 tbsp agave nectar
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp gochujang paste

Instructions

Drain and press the tofu while preparing and gathering the other ingredients.
Heat a medium-sized skillet over medium heat. Once hot, coat the pan with oil and add the sliced onions. Sauté them for 3-4 minutes or until they soften.
Use your hands to crumble the tofu into the pan. Add the garlic, pepper, and ginger. Stir as this toasts and becomes fragrant for 2-3 minutes.
Create some space in the center and add the remaining ingredients. Swirl the sauce together and then coat the tofu in it.
Stir this just a few times as it cooks for about 5 more minutes. Take the pan off the heat once the tofu has formed some crispy ends.
Enjoy your bulgogi with sesame seeds and green onions on top! It's delicious on its own, over a bowl of rice, or as Korean tacos.

Video

Notes

How To Press Tofu: Open the tofu package and squeeze the excess liquid out. Use either a tofu press or a few kitchen items to press it. I tend to wrap the block of tofu in a lint-free kitchen towel and set this between two plates before placing a heavy pot on top.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.