Shredded Tofu Bulgogi Bowl with Spicy-Sweet Gochujang Sauce
By Liam Carter
Prep
25 min
Cook
15 min
Total
40 min
Servings
3
Use extra-firm tofu‚ vacuum-packed or otherwise‚ since it doesn't break apart when shredded and drains liquid as it cooks․ This tofu bulgogi bowl with shredded tofu has both crunchy and tender tofu and spicy-sweet bulgogi sauce over rice․
Grated Asian pear or Fuji apple add sweetness to the sauce․ Gochujang sauce adds heat and other flavors․ Other ingredients in the sauce include soy sauce‚ dark soy sauce‚ sesame oil‚ sesame seeds‚ ginger‚ garlic‚ and sugar․ Spreading grated tofu thinly on parchment paper will help it brown well before coating it and cooking it down․
Tofu in this dish should be brown and crispy on the edges but still have some white‚ soft areas․ Variations in color and texture are good․ The sauce will cook and thicken slightly from the sugar and soak into the tofu in the wok or pan․ Common mistakes when making this dish include overcooking the tofu in the air fryer or oven‚ which results in dry‚ tough tofu․
Serve warm over sushi rice or other short-grain or Japanese rice․ Top with green onion slices and sesame seeds‚ if desired․ Serve tofu dish shortly after preparation to enjoy a mix of crispy and seasoned tofu․
Why you'll love this recipe
- Extra-firm‚ pre-squeezed tofu can be grated for the bowl․ More shredded tofu pieces will be included in the final bowl․
- Asian pear or Fuji apple can be added to the sauce for sweetness․ Adding small amounts of fruit to the sauce will add flavor to each piece of tofu․
- Gochujang adds heat and savory flavors and some sweetness and thickens the sauce to blend the ingredients for a bulgogi-style sauce․
- Some pieces of tofu that are white and soft‚ as well as browned pieces of tofu‚ make color contrasts when using one block of tofu․
- Sesame oil and sesame seeds provide sesame taste and other benefits without the need for many other ingredients or a sauce․
- Rice‚ green onions‚ and sesame seeds have little taste and are used to complement the seasoned tofu and pear-based sauce․
Ingredients
- •17 ½ oz extra firm tofu or tokwa
- •½ cup Asian pear or Fuji apple (peeled and grated)
- •1 tbsp soy sauce (1-2 tbsp)
- •1 ½ tbsp gochujang
- •2 tbsp sesame oil
- •1 tbsp sesame seeds
- •1 tsp dark soy sauce
- •2 tbsp sugar
- •1 ½ tsp ginger (finely grated)
- •3 cloves garlic (minced)
- •green onions (chopped, optional)
- •sesame seeds (optional, for serving)
- •steamed short-grain or Japanese sushi rice (for serving)
Instructions
- 1
Remove the tofu from its water and drain away any excess water.
- 2
Carefully grate the tofu into shreds using a cheese grater.
- 3
Preheat an air fryer or oven to 350F/180C.
- 4
Spread the shredded tofu as thinly as possible on a parchment-lined baking tray or air fryer basket.
- 5
Air-fry for 12-15 minutes, until lightly golden brown, taking care not to overcook the tofu.
- 6
Flip the tofu halfway through air-frying, if desired.
- 7
Alternatively, bake the tofu for 25-30 minutes.
- 8
While the tofu cooks, mix together all sauce ingredients and adjust to taste.
- 9
Once the tofu is lightly golden brown and crisp at the edges, transfer it to the sauce and mix well to coat.
- 10
Add the coated tofu and sauce to a medium wok or pan.
- 11
Cook over medium heat for 7-8 minutes, until the sauce has reduced, thickened slightly, and been absorbed by the tofu.
- 12
Taste the tofu and season more if desired.
- 13
Turn off the heat and serve hot with rice, chopped green onions, and sesame seeds if desired.
FAQ
Nutrition (per serving)
Calories
249
Protein
14g
Fat
14g
Carbs
19g
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