A flavour packed vegetarian twist on a Korean Classic. If you love bold, umami rich Korean flavours but want a plant-based alternative to traditional bulgogi, you are going to fall in love with my vegetarian bulgogi with tofu.
Perfect for meatless Monday or a quick weeknight dinner. This recipe is so quick and easy to make, stick it in the oven for a quick and easy dinner with minimal prep and cooking.
Shredding the tofu, using a box grater gives it a meaty texture that soaks up the marinade and crisps up beautifully. No more bland, soft tofu.
Vegetarian bulgogi tofu is more than a vegetarian substitute, it is a standout dish on its own for everyone who loves Korean bold flavours.
How to make vegetarian bulgogi tofu
Turn on your oven, and while it is heating, press your tofu between two pieces of kitchen towel. The more liquid you release, the crispier your bulgogi will be.
In a bowl, whisk all the ingredients to make the marinade and set aside.
Shred the tofu on the largest side of your box shredder. Shredding firm tofu creates a craggy edge that get golden and slightly crisp in the oven, allowing the sauce to cling to every bite.
Add the tofu to a baking sheet and pour the marinade over the tofu. Mix well so all tofu is coated in the sticky marinade.
Bake the bulgogi tofu for thirty minutes in the oven. For best result, stir every ten minutes to make sure all tofu is heated through and the marinade caramelize on the tofu pieces.
While the tofu is baking, prepare your preferred side dishes, such as rice or noodles and vegetables.
See the recipe card below for full instructions and proper measurements.
How to serve vegetarian bulgogi tofu
This dish is incredible versatile to serve in a bowl with rice or noodles and crunchy vegetables and a healthy serving of kimchi. Or why not ditch the carbs and serve them in lettuce wraps. My current favourite is as a Korean-style tacos in plain tortillas with slaw and my easy 3-2-1 sauce.
Freezable
Once the tofu has cooled down, add it to an airtight container and put in the freezer for up to three months. Defrost in the fridge for a day before using and heat in a frying pan or in the oven until all food is piping hot.
Batch cooking tips
Freeze your bulgogi tofu in portion sizes to take out just as much you need. Easy if you are food prepping for one, two or ten people, take out as many portions you need. When freezing in smaller portions, it defrosts quicker as well.
Batch cooking tips!
Freeze your bulgogi tofu in portion sizes to take out just as much you need. Easy if you are food prepping for one, two or ten people, take out as many portions you need. When freezing in smaller portions, it defrosts quicker as well.
Variation
Try a bulgogi fried rice by adding the bulgogi in to my stir fry or add bulgogi tofu to my easy shredded Asian salad.
For other shredded tofu recipes try my, teriyaki tofu or my Barbecue shredded tofu. Same bold flavours as the originals, all plant-based.
Vegetarian bulgogi tofu
Ingredients
- 500 g tofu pressed
Marinade
- 3 tbsp caster sugar
- 6 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves of garlic
- A pinch of chili powder
Optional serving suggestions
- Rice noodles
- Gem lettuce
- Shredded cabbage
- Shredded carrots
- Brown rice
- Kimchi
Instructions
- Set the oven to 200 °C (390 °F).
- Press the tofu between two pieces of kitchen towel.
- Mix all other ingredients to make a marinade.
- Shred the tofu on the largest side of your box shredder.
- On a baking sheet, add the shredded tofu.
- Pour the marinade over the tofu and mix so that all tofu is coated with the marinade.
- Cook in the oven for thirty minutes, stirring the tofu every ten minutes.
- Take out of the oven and serve over brown rice or rice noodles.
- Or put in gem lettuce leaves with a salad of shredded cabbage and shredded carrots.