This tofu bulgogi is packed with flavor, super easy to make, and perfect for the whole family! The tofu soaks up a sweet, savory, and garlicky marinade, then gets pan-fried until golden and slightly crispy. Serve it over rice, wrap it in lettuce, or toss it into a bowl with your favorite veggies.
It’s a great meatless alternative to traditional beef bulgogi but still has all those delicious Korean BBQ flavors.
What You’ll Need
For the tofu:
- 1 block (14 oz) firm tofu, pressed and cut into thin slices
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
For the marinade:
- 3 tbsp soy sauce
- 1 tbsp maple syrup (or brown sugar)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- ½ tsp red pepper flakes (optional)
For garnish:
- 1 tsp sesame seeds
- 2 green onions, sliced
Pro Tips
✅ Press the tofu – Removing extra water helps it absorb more flavor and crisp up better when cooking. Use a tofu press or wrap it in a clean towel and place something heavy on top for 15 minutes.
✅ Slice the tofu thin – About ¼ inch thick is perfect for soaking up the marinade and getting that delicious texture.
✅ Cornstarch makes it crispy – Lightly coating the tofu in cornstarch before cooking helps it develop a nice crust.
✅ Marinate for at least 15 minutes – Longer is better! If you have time, marinate it for up to an hour.
✅ Use a hot pan – A well-heated pan ensures the tofu gets golden brown instead of soggy.
Tools You’ll Need
- Tofu press (or a clean towel + something heavy)
- Cutting board & knife
- Small mixing bowl
- Whisk
- Large skillet or pan
- Tongs or spatula
Substitutions & Variations
⭐ Make it gluten-free – Use tamari instead of soy sauce.
⭐ Swap the sweetener – Brown sugar, honey, or agave syrup all work instead of maple syrup.
⭐ Try different proteins – Swap tofu for tempeh or even mushrooms for a different texture.
⭐ Add veggies – Bell peppers, onions, or mushrooms would be great additions.
Make-Ahead Tips
- Press the tofu ahead of time – Store it in the fridge until you’re ready to use it.
- Make the marinade in advance – It keeps well in the fridge for a few days, so you can just pour it over the tofu when you’re ready.
How to Make Tofu Bulgogi
1. Press & Slice the Tofu
Press the tofu for at least 15 minutes, then slice it into thin, bite-sized pieces.
2. Make the Marinade
In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
3. Marinate the Tofu
Place the tofu slices in a shallow dish and pour the marinade over them. Let them soak for at least 15 minutes.
4. Coat with Cornstarch
Take the marinated tofu and lightly coat each piece with cornstarch for a crispy finish.
5. Cook the Tofu
Heat oil in a large pan over medium-high heat. Add the tofu slices and cook for 3-4 minutes per side until golden brown and slightly crispy.
6. Garnish & Serve
Sprinkle with sesame seeds and sliced green onions. Serve over rice, in lettuce wraps, or with your favorite veggies.
Leftovers & Storage
🫙 Fridge: Store in an airtight container for up to 3 days.
🔥 Reheat: Warm in a pan for best texture, or microwave for a quick fix.
❄️ Freeze: Not recommended—freezing changes the texture of tofu.
Time to Cook!
This tofu bulgogi is a total winner—easy, flavorful, and perfect for any meal. Give it a try and let me know how it turned out! Drop a comment with your thoughts, any tweaks you made, or any questions. I’d love to hear from you! 💛