Tofu Bulgogi

Name: Tofu Bulgogi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 14 oz tofu bolgogi; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp salt; 2 tbsp + 2 tsp corn starch, divided; 3 tbsp olive oil, divided; 1/4 cup soy sauce; 3 tbsp gochujang or sambal oelek; 3 tbsp mirin; 3 tbsp brown sugar; 2 tbsp sesame oil; 1/2 small onion, sliced very thin; 1 small red bell pepper, cut into very thin 1/2 inch slices; 4 large garlic cloves, minced; 8 green onions, sliced; 1/2 medium apple, grated (about 1/2 cup); Sesame seeds for garnish

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian

Tofu Bulgogi

Amy Matthews

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Vegetarians and meat eaters alike will rejoice when they try our Tofu Bulgogi. Packed with all the hallmark notes of a classic sweet and spicy bulgogi, this version is studded with sweet bell pepper, EXTRA crispy crumbled tofu and hints of shredded apple. Serve with brown rice, your favorite noodles or eat it straight out of the pan.

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Ingredients

Servings

14 oz tofu bolgogi
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
2 tbsp + 2 tsp corn starch, divided
3 tbsp olive oil, divided
1/4 cup soy sauce
3 tbsp gochujang or sambal oelek
3 tbsp mirin
3 tbsp brown sugar
2 tbsp sesame oil
1/2 small onion, sliced very thin
1 small red bell pepper, cut into very thin 1/2 inch slices
4 large garlic cloves, minced
8 green onions, sliced
1/2 medium apple, grated (about 1/2 cup) no need to peel the apple
Sesame seeds for garnish

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Instructions

Drain the tofu. Slice the tofu in half horizontally so you have two thin rectangles or squares. Use a dish towel to press as much moisture out of the tofu as possible. Use fingers to crumble the tofu into a large bowl. It's okay if there are varying sizes of crumbles- we want that for maximum texture. Use the same towel (or another if it's very wet) to get a little bit more of the moisture out of the tofu. Sprinkle the tofu with garlic powder, onion powder, and 1 teaspoon salt. Toss to combine. Sprinkle with 2 tablespoons of corn starch. Toss to evenly coat.
Heat a large non-stick to a medium-high heat. When it's very hot, add one tablespoon of olive oil. Swirl to coat the pan. Add half of the tofu. Evenly spread out the tofu and don't disturb for 2-3 minutes. You. want the bottom to get crispy and brown. When the tofu crumbles start to get golden brown toss. Continue to cook until all the tofu is golden brown and crisp, it should take about 5-6 minutes. Remove to a plate. Repeat with the remaining tofu. Remove all of the tofu to a plate.
While the tofu cooks, make the sauce and chop the veggies. Add the soy sauce, sambal oelek, mirin, brown sugar, sesame oil and remaining two teaspoons cornstarch to a mason jar. Secure lid and shake until the brown sugar has dissolved. If you don't have something you can use to shake it, you can use a whisk and bowl. Just make sure the brown sugar dissolves and the cornstarch isn't clumpy.
When the tofu is done browning, remove it all to a plate. Heat the same skillet to a medium high heat. Add another tablespoon olive oil. Swirl to coat the pan. Add the sliced peppers and onion. Saute until the onion and bell pepper are softened, about 3-4 minutes. Add the garlic, green onion, and apple. Saute another minute.
Add the crispy tofu back to the skillet with the veggies along with the sauce. Toss to combine. Bring the mixture to a simmer. Simmer until the sauce has thickened and coats the tofu and veggies nicely, this should take about 2 minutes.
Spoon over brown rice. Top with more green onion and sesame seed. Optional: Top with freshly sliced red bell pepper and carrot.