tofu korean bulgogi

Tofu Korean Bulgogi

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4 Servings


  • 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

For Garnish

  • Green Onions Chopped
  • Sesame Seeds
  • Chili Pepper Flakes


  1. 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.

  2. 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.

  3. 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.

  4. Drain the tofu from the marinating mixture and place in the pan, reserving marinade in a small bowl.

  5. 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.

  6. Prepare rice according to package.

  7. 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.

  8. Enjoy!