Beef Bulgogi is a Korean dish that uses thinly sliced beef, covered in lots of sauce, and served on a bed of rice. It’s a super delicious dish and one we used to always order when we went out for sushi! Obviously, we had to make a vegan Ground Tofu Korean Bulgogi. It’s a little bit random but its a dish that we craved a lot after going vegan, because it was a go to on the menu for us.
The key to Korean Bulgogi is the sauce. The ground beef really is just a vessel for the sauce. Truthfully, this is true for any dish. Plain meat isn’t good, it’s all about the sauce and the seasoning! We use crumbled tofu as a replacement for the beef and the sauce is hella delicious. When the tofu is all lathered up it really does resemble ground beef and satisfy the Bulgogi craving.
Even if you’ve never had Bulgogi before, you’ve gotta try our Tofu Korean Bulgogi. It’s super easy to make and comes together in just 25 minutes. There is a little prep required since the tofu needs to marinade for 1 hour, but trust us it’s worth it. This is a great weeknight meal and it will satisfy everyone at the dinner table.
When making our Tofu Korean Bulgogi make sure to press the tofu, it’s so important! To press the tofu wrap it in a clean absorbent cloth and place something weighted on top of the tofu. Allow it to sit for 15 minutes and all the water will be absorbed into the cloth. This helps to give the dish a firmer ground meat texture as opposed to the soft texture of tofu!
So step out of your comfort zone and try this Tofu Korean Bulgogi, it’s delish!
Tofu Korean Bulgogi
- 1 block Extra-Firm Tofu Pressed for 15 minutes & crumbled
- 3 cloves Garlic Peeled & crushed
- 2 tbsp Maple Syrup
- 1/4 cup + 2 tbsp Soy Sauce
- 1/4 tsp Ground Pepper
- 2 tbsp Brown Sugar
- 2 tbsp Sesame Oil
- 2 tbsp Rice Wine Vinegar
- 3 tbsp Vegetable Broth
- 1 tbsp Ginger Freshly grated
- 1 medium Onion Chopped
- Rice To seve
- Green Onions Chopped
- Sesame Seeds
- Chili Pepper Flakes
In a medium size bowl whisk together the garlic, maple syrup, soy sauce, ground pepper, brown sugar, 1 tablespoon sesame oil, rice wine vinegar, vegetable broth and ginger.
Add crumbled tofu to the bowl, cover and place in fridge for 1 hour (up to overnight). Mix every once in a while to ensure tofu is marinated through.
Once the tofu is done add the remaining 1 tablespoon of sesame oil to a large pan over medium heat. Once hot add the chopped onions and saute for 5 minutes until they start to become translucent.
Drain the tofu from the marinating mixture and place in the pan, reserving marinade in a small bowl.
Cook tofu, mixing frequently until the tofu starts to brown slightly - about 15 minutes. Use the leftover marinade to de-glaze the pan as needed, 1 tablespoon at a time.
Prepare rice according to package.
To serve, scoop the Ground Tofu Korean Bulgogi onto a bed of rice and top with chopped green onions, a sprinkle of sesame seeds and a light sprinkle of chili pepper flakes.