Crispy Shredded Tofu Bulgogi (Printable Version)
Crispy shredded tofu tossed in sweet, savory bulgogi sauce over warm rice with vibrant veggies for pure comfort.
# 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 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 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
# How-To Steps:
01 - Preheat the oven to 425°F or heat a large non-stick skillet over medium-high heat 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 and bake for 25 to 30 minutes, tossing halfway through, until crispy and golden. Alternatively, pan-fry in batches until crisp on all sides.
04 - While the tofu bakes, whisk together all bulgogi sauce ingredients in a mixing bowl until the sugar is fully dissolved.
05 - Divide the cooked rice among four serving bowls, spreading it evenly across the base of each.
06 - Quickly blanch the spinach in boiling water, drain, and season with a pinch of salt and a few drops of sesame oil. Julienne the carrot, thinly slice the cucumber, and prepare any remaining toppings.
07 - Transfer the crispy tofu directly from the oven into the bulgogi sauce and toss immediately until every piece is well coated.
08 - Top each bowl of rice with the saucy crispy tofu, arranged vegetables, and kimchi if using. Garnish with sesame seeds, sliced fresh chili, and extra chopped green onion.
09 - Serve right away while the tofu retains maximum crispiness and the flavors are at their peak.
# Helpful Tips:
01 -
- The crispy shredded texture makes tofu feel indulgent rather than like a healthy compromise
- The bulgogi sauce comes together in two minutes flat but tastes like it simmered for an hour
02 -
- Soggy tofu is almost always a pressing problem so invest thirty minutes in draining it properly or use a dedicated tofu press
- Tossing the tofu in sauce while it is still piping hot helps it absorb flavor without immediately losing its crunch
03 -
- Do not overcrowd the baking tray or the tofu will steam instead of crisp so use two trays if needed
- Toast your sesame seeds in a dry skillet until they just start to pop because that sixty seconds of effort transforms them completely