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Crispy Shredded Tofu Bulgogi Bowl That's Pure Comfort Food

Enjoy a delightful bowl of crispy shredded tofu with bulgogi sauce that's spicy, savory, and slightly sweet, perfect for a quick vegan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 249
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 17.5 oz Extra Firm Tofu ensures the best texture for shredding without becoming mushy.
For the Bulgogi Sauce
  • 0.5 cup Grated Asian Pear or Fuji Apple adds a natural sweetness that beautifully balances flavors.
  • 1-2 tbsp Soy Sauce provides a rich, salty depth; adjust to your sodium preference.
  • 1.5 tbsp Gochujang a Korean chili paste that brings a delightful heat.
  • 2 tbsp Sesame Oil enhances the dish’s nutty undertones.
  • 1 tsp Dark Soy Sauce optional, for deeper color and richness in the sauce.
For the Seasoning
  • 1.5 tsp Grated Ginger infuses warmth and enhances the overall taste profile.
  • 3 cloves Minced Garlic adds aromatic and savory notes to the dish.
  • 2 tbsp Sugar balances the savory elements perfectly.
  • 1 tbsp Sesame Seeds optional, they add delightful crunch and nuttiness.
For Serving
  • Chopped Green Onions to garnish, adds a fresh and colorful finish.
  • Steamed Rice serves as the comforting base.

Equipment

  • Air Fryer
  • medium bowl
  • Skillet
  • Box grater

Method
 

Step-by-Step Instructions
  1. Drain the tofu and shred it into fine pieces. Preheat your air fryer or oven to 350°F (180°C). Lay the grated tofu on a paper towel to absorb excess moisture.
  2. Spread the shredded tofu evenly on a lined baking sheet or in your air fryer basket. Cook for 12-15 minutes, flipping halfway through until lightly golden brown.
  3. In a medium bowl, combine the grated pear or Fuji apple, soy sauces, gochujang, sesame oil, sugar, grated ginger, and minced garlic. Mix thoroughly until smooth.
  4. Once the tofu is done cooking, transfer it to the bowl with the sauce and gently mix until well coated.
  5. Heat a medium wok or skillet over medium heat and add the coated tofu and sauce. Cook for about 7-8 minutes, stirring frequently until the sauce thickens.
  6. Serve your crispy shredded tofu bulgogi hot over rice. Sprinkle with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 249kcalCarbohydrates: 25gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

For best results, use extra firm tofu and ensure it is properly drained to achieve a crispy texture. Adjust seasoning to your taste preference.

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