Crispy Shredded Tofu Bulgogi (Printable Version)
Crispy shredded tofu tossed in sweet bulgogi sauce over warm rice with fresh veggies for the ultimate comfort bowl.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil such as 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, optional for heat
11 - 2 tsp toasted sesame seeds
12 - 1 green onion, finely chopped
→ Bowl Assembly and Vegetables
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, optional for serving
18 - 1 fresh red chili, thinly sliced, optional for garnish
19 - Extra sesame seeds and green onions for garnish
# Directions:
01 - Preheat the oven to 425°F or heat a large non-stick skillet if pan-frying.
02 - Using your hands or a fork, shred the pressed tofu into bite-sized pulled pieces. Toss with cornstarch until lightly coated.
03 - Spread tofu evenly on a baking tray lined with parchment. Drizzle with oil. Bake 25 to 30 minutes, tossing halfway, until crispy and golden. Alternatively, pan-fry in batches until crisp.
04 - While tofu bakes, whisk all bulgogi sauce ingredients together in a bowl until combined.
05 - Divide cooked rice among serving bowls.
06 - Quickly blanch spinach in hot water, drain, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, slice the cucumber, and prep remaining toppings.
07 - When tofu is crisp, transfer immediately to the bulgogi sauce and toss until well coated.
08 - Top each bowl of rice with crispy sauced tofu, assorted vegetables, and kimchi if using. Garnish with sesame seeds, fresh chili slices, and extra chopped green onion.
09 - Serve right away for maximum crispiness.
# Expert Advice:
01 -
- The crispy shreds hold onto sauce in a way that cubes simply cannot, creating these tiny flavor bombs throughout the whole bowl
- It comes together in under 40 minutes but tastes like something you would order at a restaurant and immediately want to recreate at home
02 -
- If you toss the tofu in the sauce too early or let it sit, it will soften and you lose the entire crispy texture that makes this bowl special
- Serving immediately is not a suggestion, it is the difference between a great bowl and a soggy one
03 -
- Press your tofu for at least 15 minutes with a heavy pan on top because even a few extra tablespoons of water will sabotage the crispiness
- Taste the bulgogi sauce before adding it to the tofu and adjust the sugar or gochujang because brand differences can throw off the balance