Bulgogi-Style Shredded Tofu Rice Bowls
Shredded tofu cooked until golden and tossed in a sweet, savory bulgogi sauce. Serve over rice with veggies for an easy 30-minute vegan bowl!
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Servings: 4
Equipment
- box grater
- nonstick skillet
Ingredients
- 1 (16 oz) block super-firm tofu shredded on a box grater
- 1 tablespoon vegetable oil
- 1/4 cup white or yellow onion grated (about 1/4 small onion)
- 1/4 cup Asian pear or Fuji apple grated
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 packed tablespoon brown sugar or maple syrup
- 1 tablespoon mirin
- 3-4 cloves garlic finely minced or grated
- 2 teaspoons fresh grated ginger
- 2 teaspoons gochugaru (Korean red pepper flakes) optional, for heat
- black pepper to taste
- 2 green onions thinly sliced, white and green parts separated
- 1 tablespoon toasted sesame seeds for garnish
Rice Bowl Base & Toppings
- 3-4 cups cooked short grain rice about 1 cup per bowl
- sliced cucumber tossed with a splash of rice vinegar
- shredded or julienned carrots
- steamed edamame
- sautéed spinach
- vegan kimchi
- 2 sliced green onions whites and greens separated
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Brown the tofu: Heat the oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be. Set aside to cool while you prep your remaining ingredients.
- Mix the sauce: While the tofu crisps, whisk together the grated onion, grated apple, soy sauce, toasted sesame oil, brown sugar, mirin, garlic, ginger, gochugaru (if using), and black pepper in a small bowl. (Alternatively, you can add all ingredients to a blender and purée.)
- Glaze the tofu: When the tofu is browned to your preference, reduce the heat to medium-low. Stir in the white parts of the green onions, then pour the bulgogi sauce over the tofu and immediately stir to coat. Keep stirring constantly for 3-5 minutes to allow the soy glaze to reduce and caramelize. Finish with the green parts of the green onions and an extra sprinkle of toasted sesame seeds.
To Assemble the Bulgogi-Style Tofu Bowls
- Divide warm cooked rice among serving bowls. Top each with a generous portion of bulgogi-style tofu, then add your choice of toppings. Garnish with green onions and sesame seeds and serve immediately.
Notes
Extra-firm tofu: If using extra-firm tofu, press it under a heavy weight for 15-20 minutes, and considering using 1 1/2 blocks to account for volume lost during pressing/cooking.
Pan selection: Use a large nonstick skillet or a well-seasoned cast iron pan.
Oil-free option: You can dry-fry the shredded tofu without oil, but make sure to use a high-quality nonstick pan. Keep a close eye on the tofu as it may brown faster without oil to buffer the heat.
Mirin substitution: Swap with 1 tablespoon rice vinegar and add an extra 1/2 teaspoon brown sugar to the sauce.
Gochugaru substitution: If you want to add spice but don't have gochugaru, you can sub crushed red pepper flakes. You can also sub with 1 teaspoon of gochujang paste.
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