Inspired by Korean BBQ meat, this tofu bulgogi is made by marinating tofu slices in a sweet and savory sauce, then frying until golden. Requires minimal prep and makes a great addition to your weekly meal rotation.
If you prefer spice, I recommend checking out my gochujang tofu, Thai basil tofu stir-fry, or Szechuan tofu instead!
Bulgogi used to be my go-to order at Korean restaurants before I went plant-based. While I never was the biggest fan of meat itself, that delicious, umami, and savory marinade is what I loved!
Recently, I had this idea to use that exact marinade for thinly sliced tofu as a meat substitute, and it turns out super delicious! While it's great served over rice, I especially love serving it with my kimchi fried rice with a side of kimchi jjigae or gochujang stir-fry.
❓What is bulgogi?
Bulgogi (or Korean BBQ meat) translates to "fire meat" and is a popular Korean dish, commonly made with beef (though chicken or pork versions also exist). Thinly sliced meat is first marinated in a sweet-and-savory marinade, then cooked on a grill or over a pan.
🍎What you will need
- Tofu - I recommend using extra-firm or super-firm tofu, as it absorbs marinade better.
- Soy sauce - Korean soy sauce works best, but regular soy sauce, tamari, or shoyu will work.
- Grated apple - While traditionally used to tenderize meat, this ingredient is added to enhance the marinade's sweetness. For the most authentic flavor, use grated Asian pear, if you can find it!
- Spice it up - If you love spice, I highly recommend adding some gochugaru (Korean chili powder)!
🔪How to make Korean BBQ tofu
Step 1: Place sliced tofu and all ingredients needed for the marinade in a container and marinate for at least 30 minutes, or up to overnight.
Step 2: Sear tofu for 2-3 minutes on each side, or until both sides are nicely charred. Serve and enjoy your vegan bulgogi.
✅Helpful tips
- Enhancing the smoky flavor - Instead of a non-stick, use a well-seasoned cast iron skillet. Avoid overcrowding the pan by cooking bulgogi in batches.
- Allow time for tofu to marinate - At least 30 minutes, or up to overnight for even better flavor.
- Cook tofu in an air fryer - Spritz with cooking oil, then air-fry for 10-15 minutes at 180C/350F, until golden brown.
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🍚How to serve tofu bulgogi
The authentic way - Serve it with other side dishes (banchan), where my go-tos are vegan japchae, kimchi, and Asian cucumber salad. You can also serve it with lettuce to wrap the bulgogi, then top it off with ssamjang!
Bulgogi bowls - Serve vegan bulgogi on a bed of rice, kimchi, shredded veggies, and a fried egg (or vegan fried egg).
As a filling - Korean BBQ tofu is great in burritos and tofu rice paper rolls. It is also great for my vegan kimbap, adding more flavor.
❄️Storing suggestions
Leftover tofu bulgogi can be refrigerated for 3-4 days. Reheat on the skillet or in the microwave before serving.
Freezing is not recommended; tofu will release water and turn chewy after thawing.
📖 Recipe
Tofu Bulgogi (Korean BBQ tofu)
Equipment
- grill pan or non-stick pan
Ingredients
- 1 block extra firm tofu or super firm tofu
For marinade
- 3 tablespoons Korean soy sauce or regular soy sauce (use gluten-free if needed)
- 1 tablespoon sugar
- ½ small apple grated (or Asian pear)
- 1 tablespoon mirin
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
Instructions
- Slice tofu into ¼ inch thin slices.
- Place sliced tofu and all ingredients needed for the marinade in a container.
- Seal the container and gently toss until tofu slices are well coated. Marinade for at least 30 minutes.
- Grease a non-stick grill pan (or regular non-stick pan) and heat the pan over medium-high.
- Once heated, arrange the tofu in one layer. Ensure there are some gaps between tofu slices for ease of flipping. Cook tofu in batches if needed.
- Cook for 2-3 minutes per side or until both sides are nicely charred. Serve and enjoy your vegan bulgogi while warm!
Notes
- Enhancing the smoky flavor - Instead of a non-stick, use a well-seasoned cast iron skillet. Avoid overcrowding the pan by cooking bulgogi in batches.
- Allow time for tofu to marinate - At least 30 minutes, or up to overnight for even better flavor.
- Cook tofu in an air fryer - Spritz with cooking oil, then air-fry for 10-15 minutes at 180C/350F, until golden brown.
- Storing leftovers - Leftover Korean BBQ tofu can be refrigerated for 4-5 days.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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