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Flavorful Tofu Bulgogi Recipe Easy Crispy Edges Korean Spice

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A quick and easy Korean-inspired tofu bulgogi recipe featuring crispy edges and bold, sweet-savory spices. Perfect for plant-based meals with authentic flavor and satisfying texture.

Ingredients

Scale
  • 14 oz extra-firm tofu, pressed and sliced thin
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon brown sugar or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil (canola or grapeseed)
  • 2 green onions, thinly sliced
  • Freshly ground black pepper, to taste
  • Optional: toasted sesame seeds for garnish
  • Optional: thinly sliced onions or carrots for added crunch and color

Instructions

  1. Press the tofu: Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels. Place it between two plates, then weight it down with something heavy. Let it press for at least 20 minutes to remove excess moisture.
  2. Slice the tofu into thin, bite-sized strips about 1/4-inch thick.
  3. Prepare the marinade by whisking together gochujang, soy sauce, brown sugar or maple syrup, minced garlic, grated ginger, toasted sesame oil, and freshly ground black pepper until smooth.
  4. Gently toss the tofu slices in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 15 minutes, up to 1 hour.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Add vegetable oil and heat until shimmering but not smoking.
  6. Cook tofu in batches: arrange tofu slices in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown and crispy. Flip and cook the other side for 3 minutes. Repeat with remaining tofu, adding more oil if needed.
  7. In the last minute of cooking, add sliced green onions and optional veggies like thin carrots or onions. Stir gently to warm through.
  8. Transfer tofu bulgogi to a serving plate. Sprinkle with toasted sesame seeds and drizzle with extra sesame oil if desired. Serve immediately.

Notes

Press tofu thoroughly to remove moisture for crispy edges. Slice tofu thinly and evenly for best texture. Marinate for at least 15 minutes for deeper flavor. Use high heat and avoid overcrowding the pan to achieve a good sear. Finish with toasted sesame oil for authentic aroma. For gluten-free, substitute soy sauce with tamari. Baking is an option but will yield less crispy tofu.

Nutrition

Keywords: tofu bulgogi, Korean tofu recipe, plant-based bulgogi, vegan Korean recipe, crispy tofu, gochujang tofu, easy tofu recipe

Find it online: https://emacrave.com/flavorful-tofu-bulgogi-recipe-easy-crispy-edges-korean-spice/