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.
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 cloves 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
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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.
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2
Whisk together 1/4 cup soy sauce (or tamari for gluten-free), 2 tbsp brown sugar, 2 tsp toasted sesame oil, 4 cloves 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.
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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.
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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.
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5
Pour the reserved marinade into the pan and simmer for 1-2 minutes until it thickens into a glaze that coats the tofu.
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6
Divide 4 cups cooked short-grain rice among bowls. Top with glazed tofu, 1 cup shredded carrots, and 1 thinly sliced cucumber.
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7
Garnish with 4 thinly sliced green onions and 2 tsp toasted sesame seeds. Serve immediately.