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Korean Tofu Bulgogi Bowl

Tender sliced tofu marinated in a sweet-savory bulgogi sauce and pan-seared, served over steamed rice with crisp vegetables and sesame. Plan ahead: marinate tofu for at least 30 minutes.

50 minEasyServes 4400 cal/serving

KoreanDinnerStovetopVeganDairy-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

  • 28 oz extra-firm tofu, pressed, sliced
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar
  • 2 tsp toasted sesame oil
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp gochujang (Korean chili paste)
  • 2 tsp rice vinegar
  • 2 tbsp neutral oil (vegetable or canola)
  • 4 cups cooked short-grain rice
  • 1 cup carrots, shredded
  • 1 cucumber, thinly sliced
  • 4 green onions, thinly sliced
  • 2 tsp sesame seeds, toasted

Instructions

  1. 1

    Press 28 oz extra-firm tofu under a heavy pan or with a tofu press for at least 15 minutes to remove excess moisture. Slice into 1/4-inch thick planks.

  2. 2

    Whisk together 1/4 cup soy sauce (or tamari for gluten-free), 2 tbsp brown sugar, 2 tsp toasted sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, 2 tsp gochujang (Korean chili paste), and 2 tsp rice vinegar in a shallow dish to make the bulgogi marinade.

  3. 3

    Add the tofu slices to the marinade, turning to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  4. 4

    Heat 2 tbsp neutral oil (vegetable or canola) in a large non-stick skillet or cast-iron pan over medium-high heat. Lift tofu from the marinade (reserve the marinade) and cook in a single layer for 3-4 minutes per side until deeply browned and caramelized.

  5. 5

    Pour the reserved marinade into the pan and simmer for 1-2 minutes until it thickens into a glaze that coats the tofu.

  6. 6

    Divide 4 cups cooked short-grain rice among bowls. Top with glazed tofu, 1 cup shredded carrots, and 1 thinly sliced cucumber.

  7. 7

    Garnish with 4 thinly sliced green onions and 2 tsp toasted sesame seeds. Serve immediately.

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Questions

Do I have to press the tofu for Korean Tofu Bulgogi Bowl?

Step 1 reads: "Press 28 oz extra-firm tofu under a heavy pan or with a tofu press for at least 15 minutes to remove excess moisture." Yes, if you want it to brown. Step 1 squeezes out water that would otherwise steam the surface and dilute the sauce.

What can I use instead of gochujang in Korean Tofu Bulgogi Bowl?

The entry for Korean Tofu Bulgogi Bowl calls for 2 tsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use a different firmness of tofu instead of tofu in Korean Tofu Bulgogi Bowl?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Korean Tofu Bulgogi Bowl uses 28 oz extra-firm tofu, pressed, sliced.

Can I make Korean Tofu Bulgogi Bowl less spicy?

Yes. The heat in Korean Tofu Bulgogi Bowl comes from 2 tsp gochujang (Korean chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

Does Korean Tofu Bulgogi Bowl contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp sesame seeds, toasted. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Korean Tofu Bulgogi Bowl?

One serving (the recipe makes 4) is about 400 calories, with 20 g protein, 48 g carbohydrate and 8 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Korean Tofu Bulgogi Bowl the day before?

Yes. Step 3 is a built-in pause of 2 hours: "Marinate for at least 30 minutes, or up to 2 hours in the refrigerator." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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