A Quick and Flavorful Twist on a Classic Favorite!
You won’t believe how easy it is to whip up this Tofu Bulgogi with just a few simple ingredients! This delightful dish comes together in no time, making it an ideal choice for a weeknight meal. Featuring crumbled tofu coated in a sweet, savory sauce, this tofu version captures all the flavors of traditional bulgogi, making it just as satisfying and delicious!
Having a deep love for beef bulgogi, I’ve explored different variations over the years, including classic and ground beef recipes, and even chicken bulgogi. When tofu goes on sale, I can’t resist making this tasty alternative!
Why You’ll Love This Recipe
Flavorful and Familiar: This tofu bulgogi uses a similar sauce to classic bulgogi, offering that beloved flavor profile without the meat.
Quick and Easy: The tofu cooks up quickly, and the longest part is simply pressing out the excess moisture.
Pantry Staples: Most ingredients are likely already in your kitchen, making this an accessible and convenient recipe.
Ingredients
For the Sauce:
6 tablespoons low-sodium soy sauce
1 tablespoon dark soy sauce
4 tablespoons brown sugar (or more, to taste)
2 tablespoons mirin
1 small onion, grated
4 cloves garlic, minced
¼ teaspoon salt and pepper
For the Tofu:
2 blocks (350 grams each) extra-firm tofu
1 tablespoon sesame oil
How to Make Tofu Bulgogi
Press the Tofu: Use your preferred method to press the extra-firm tofu, removing excess moisture. (I wrap it in paper towels and place a heavy object on top.)
Mix the Sauce: In a small bowl, combine the soy sauces, mirin, brown sugar, grated onion, garlic, salt, and pepper.
Prepare the Tofu: Once pressed, tear the tofu into bite-sized pieces. Crumble some and leave some larger for varied texture.
Cook the Tofu: Heat sesame oil in a skillet over medium heat. Spread the tofu in a single layer and let it cook undisturbed for 1-2 minutes to allow the bottom to turn golden. Stir occasionally until the tofu reaches your desired level of golden brown.
Add the Sauce: Pour the sauce over the tofu and cook for about 5 minutes, allowing the sauce to reduce and coat the tofu.
Serve and Garnish: Serve immediately, garnished with sesame seeds and green onions if desired.
Tips and Notes
Adjust the Sauce: If you prefer a saucier dish, feel free to double the sauce ingredients.
Asian Pear Addition: If you can find it, adding grated Asian pear enhances sweetness and tenderness but isn’t necessary for the tofu version.
Easy Prep: If grating the onion and mincing garlic feels tedious, use a food processor to blend the sauce ingredients smoothly.
Serving Suggestions: This tofu bulgogi pairs wonderfully with seasoned spinach, sautéed mushrooms, and carrots over jasmine rice. Purple rice also makes a great alternative.
Make-Ahead Tips
Meal Prep: Once cooled, store the cooked tofu bulgogi in an airtight container for up to 4 days in the fridge.
Reheating: You can easily reheat leftovers in the microwave.
FAQs
Can I use firm tofu instead of extra-firm? While extra-firm is recommended for the best texture, you can use firm tofu if that’s what you have on hand.
Is this recipe gluten-free? To make this dish gluten-free, substitute the soy sauce with gluten-free alternatives like tamari.
Can I make this in advance? Yes! Cooked tofu bulgogi can be stored in the refrigerator for up to 4 days.
What can I serve with tofu bulgogi? It pairs well with rice, vegetables, or even in a lettuce wrap for a fresh touch.
Is this dish spicy? No, this recipe is not spicy, but you can add chili flakes or hot sauce if you prefer heat.
Can I add other vegetables? Absolutely! Feel free to mix in vegetables like bell peppers, mushrooms, or carrots during the cooking process.
What if I don’t have mirin? You can substitute mirin with rice vinegar mixed with a little honey or maple syrup.
How do I store leftovers? Keep leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop with a splash of water.
Bình luận