Crispy Shredded Tofu Bulgogi (Printable)

Crispy shredded tofu in sweet savory bulgogi sauce over warm rice with vibrant veggies.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil (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 - 17.5 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

# Steps:

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 and evenly coated.
03 - Spread tofu evenly on a parchment-lined baking tray. Drizzle with oil. Bake for 25 to 30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches over medium-high heat until crisp on all sides.
04 - While the tofu bakes, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, gochujang, toasted sesame seeds, and chopped green onion in a mixing bowl until smooth and combined.
05 - Portion the cooked short-grain white rice into four serving bowls, spreading it evenly across the bottom of each bowl.
06 - Quickly blanch the spinach in boiling water, drain thoroughly, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, thinly slice the cucumber, and prep any remaining toppings.
07 - Transfer the crispy tofu directly from the oven into the prepared bulgogi sauce. Toss immediately until every piece is well coated and glossy.
08 - Arrange the saucy crispy tofu over the rice in each bowl. Add the julienned carrot, sliced cucumber, seasoned spinach, and kimchi if using. Garnish with sesame seeds, fresh red chili slices, and extra chopped green onion.
09 - Serve right away while the tofu is still crispy for the best texture and flavor contrast.

# Expert Advice:

01 -
  • The shredded tofu technique creates way more crispy surface area than cubes ever could
  • The bulgogi sauce comes together in two minutes with pantry staples you probably already have
  • It is the kind of bowl that makes you forget you are eating something plant based
02 -
  • Tossing the hot tofu in sauce immediately is what makes it cling and caramelize instead of sliding off
  • If you skip pressing the tofu, you will end up with steamed strands instead of crispy ones no matter how long you bake
03 -
  • Grate your ginger on a microplane instead of chopping it for smoother sauce with no fibrous bits
  • Let the tofu cool for just one minute after baking before saucing so the crust sets slightly and does not go soggy instantly

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