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On a wooden cutting board, with a pink cloth napkin on the left side, a blue matted plate with two large salad leaves filled with shredded carrots, white cabbage and shredded bulgogi tofu.
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Vegetarian bulgogi tofu

Vegetarian bulgogi tofu – A flavorful vegetarian twist on Korean BBQ! Easy, protein-packed, and perfect for bowls, wraps & more.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: East Asia
Keyword: tofu
Servings: 4 portions

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.