Tofu Bulgogi (Korean BBQ tofu)
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.
Servings: 3 servings
Calories: 122kcal
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
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.
- Storing leftovers - Leftover Korean BBQ tofu can be refrigerated for 4-5 days.
Nutrition
Calories: 122kcal | Carbohydrates: 12g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 463mg | Potassium: 257mg | Fiber: 1g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
