Description
A plant-based take on Korean bulgogi, this Seared Tofu Vegan Bulgogi recipe features crispy tofu coated in a savory, sweet, and spicy gochujang marinade. It’s a quick and flavorful main course perfect for weeknight dinners.
Ingredients
Scale
- 1 block 14 oz extra-firm tofu
- 1 tablespoon neutral oil (avocado or vegetable oil)
- 1 tablespoon cornstarch
- Pinch of salt
- For the Gochujang Marinade:
- 3 tablespoons gochujang (Korean fermented chili paste)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame seeds
- 1 tablespoon water, if needed
- Optional Garnishes & Sides:
- Thinly sliced scallions
- Toasted sesame seeds
- Kimchi (vegan versions)
- Steamed white or brown rice
- Butter lettuce or perilla leaves
- Quick pickled cucumbers or radishes
Instructions
- Press the tofu for at least 15 minutes to remove excess water. Slice the tofu into ¼-inch thick slabs or bite-sized pieces.
- In a medium bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and sesame seeds to create the marinade. Adjust consistency with water if needed.
- Gently toss the tofu pieces in the gochujang marinade, ensuring each piece is coated. Let marinate for at least 15 minutes, or longer in the refrigerator for deeper flavor.
- Lightly dust the marinated tofu with cornstarch for crispier edges.
- Heat a tablespoon of neutral oil in a nonstick skillet or cast iron pan over medium-high heat.
- Sear the tofu pieces on each side for 3–4 minutes until caramelized and slightly charred.
- Pour any remaining marinade into the pan with the seared tofu and let it reduce slightly to coat the tofu, creating a glossy finish.
- Serve the Seared Tofu Vegan Bulgogi over steamed rice, in lettuce wraps, or as desired. Garnish with scallions and sesame seeds.
Notes
- Pressing the tofu is crucial for texture and marinade absorption.
- Adjust the amount of gochujang or maple syrup to control the spice and sweetness.
- For a gluten-free option, use tamari instead of soy sauce.
- Serve with your favorite Korean side dishes like kimchi or pickled radishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying/Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Estimated 250-300 kcal
- Sugar: Estimated 8-12g
- Sodium: Estimated 600-800mg
- Fat: Estimated 15-20g
- Saturated Fat: Estimated 2-3g
- Unsaturated Fat: Estimated 13-17g
- Trans Fat: 0g
- Carbohydrates: Estimated 15-20g
- Fiber: Estimated 3-5g
- Protein: Estimated 15-20g
- Cholesterol: 0mg
Keywords: Seared Tofu Vegan Bulgogi, Vegan Bulgogi Tofu, Tofu Bulgogi, Gochujang Tofu, Korean Tofu, Plant-Based Bulgogi, Vegetarian Bulgogi