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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

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.

Questions

How long does Korean Tofu Bulgogi Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Korean Tofu Bulgogi Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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