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Best Easy Shredded Tofu Bulgogi Bowl Recipe

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This shredded tofu bulgogi bowl is a quick, easy, and delicious plant-based twist on a Korean classic. The shredded tofu mimics ground meat, soaking up a savory-sweet-spicy marinade and crisping up beautifully in the pan.

Ingredients

Scale
  • 1 block (14-16 oz) extra-firm tofu, pressed and drained
  • 3 tablespoons soy sauce (use tamari for gluten-free)
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon sesame oil (toasted)
  • 2 tablespoons brown sugar (or coconut sugar)
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon rice vinegar
  • 2 green onions, chopped
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 2 cups cooked jasmine rice (or brown rice, quinoa)
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 1/2 cup kimchi (optional)
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges

Instructions

  1. Press the tofu: Remove tofu from package, wrap in a clean kitchen towel or paper towels, place on a plate, and put a heavy pan or cans on top. Press for at least 15 minutes to remove excess water.
  2. Shred the tofu: Use the large holes of a box grater to shred the pressed tofu into a bowl. It should resemble ground meat or coarse breadcrumbs.
  3. Make the marinade: In a small bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
  4. Marinate the tofu: Pour the marinade over the shredded tofu and toss gently with a fork until every strand is coated. Let sit for at least 10 minutes at room temperature.
  5. Pan-fry the tofu: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated tofu in an even layer. Cook undisturbed for 3-4 minutes until bottom is deeply browned and crispy. Flip and break apart, cooking for another 3-4 minutes until caramelized and sticky.
  6. Assemble the bowls: Divide cooked rice among serving bowls. Top with shredded tofu bulgogi, shredded carrots, cucumber, kimchi, avocado slices, green onions, sesame seeds, cilantro, and a squeeze of lime.
  7. Serve immediately while tofu is still crispy and rice is warm.

Notes

Don’t skip pressing the tofu—it ensures a crispy texture. Get the pan hot before adding tofu to achieve caramelization. Avoid over-marinating (more than 30 minutes) as the acid can make the tofu mushy. For best results, cook tofu in batches if doubling the recipe.

Nutrition

Keywords: shredded tofu bulgogi, vegan bulgogi bowl, Korean tofu recipe, plant-based bulgogi, easy tofu dinner

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