Vegan Bulgogi

Looking down on a plate of tofu bulgogi over white rice.

This vegan bulgogi is made with tofu and combines savory and sweet Korean flavors to make the ultimate vegan meal. Serve it over rice, noodles, or even make sandwiches with it.

Course Main Course

Cuisine Korean

Prep Time 30

Cook Time 15

Resting Time 5

Total Time 45

Servings sandwiches

Calories 262kcal

Author Marly McMillen

Equipment

Tofu Press

Ingredients

For the Tofu

15 ounce extra firm tofu
2 tablespoon toasted sesame oil

For the Bulgogi Sauce

3 cloves garlic, peeled and roughly chopped
3 green onions, stems removed and roughly chopped
½ cup chopped red bell pepper
1 tablespoon fresh ginger, peeled and sliced
¼ cup tamari (low sodium or regular)
2 tablespoons toasted sesame oil
2 tablespoons agave nectar
¼ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
4 tablespoons white wine (or mirin)
½ cup fresh pear, with skin on, washed and chopped

Cups - Metric

Instructions

For the Tofu

Remove the tofu from the tub and drain the fluid. (See notes for tips on pressing tofu) Once, it's pressed, cut the tofu into several slices.
Place a skillet over medium heat. Add the oil and tofu slices. Cook for several minutes, to allow the tofu to release its juices, about 5 minutes. (Depending on how pressed the tofu is, there may be more or less juice in this stage). Use a spatula to break tofu down into smaller pieces. Continue cooking the tofu for another 5 minutes.

For the Bulgogi Sauce

As the tofu cooks, add the sauce ingredients to the bowl of a food processor or blender and pulse several times in short bursts. The goal is to create a sauce with some texture, not to make it completely smooth.
Add the sauce to a skillet with the tofu. Cook for 5 to 10 minutes, until the liquid reduces and the sauce thickens.
Use a spatula or potato masher to mash the tofu as it cooks. Simmer for 10 minutes or so until it's thickened and heated through.
Serve tofu bulgogi over cooked rice or noodles with steamed veggies.

Notes

Pressing Tofu: To press the tofu, wrap in a kitchen towel, and place on a plate with something heavy on top of it, like a pot or a plate with something heavy on top. Allow it to sit for 15 to 20 minutes to remove excess liquid. Alternatively, use a tofu press.

Making Sandwiches: To serve bulgogi as sandwiches, cut the tofu into strips, marinade them in the bulgogi sauce, and then cook the strips in a skillet. Serve strips on toasted buns with caramelized onions (such as this onion confit), cooked bell pepper slivers, vegan mayo, and more.

Nutrition