Tofu Bulgogi Recipe

Press and prepare tofu

Drain the 14 oz block of extra-firm tofu, wrap in a clean towel or paper towels, and press with a flat weight for 15–30 minutes to remove excess moisture. After pressing, slice the tofu into 1/2-inch thick slabs or 1/2-inch cubes depending on preferred presentation.

Make bulgogi marinade

In a shallow bowl combine 4 tbs soy sauce, 2 tbs brown sugar, 1 tbs sesame oil, 3 tsp minced garlic, 1 tsp grated ginger, 1 tbs gochujang, 1 tbs mirin, and 1/2 tsp black pepper. Whisk until sugar dissolves and gochujang is evenly distributed.

Marinate tofu

Toss the pressed tofu pieces gently with half of the marinade (reserve remaining marinade for sauce or extra tossing) so each piece is coated. Let sit 15–20 minutes to absorb flavor. If time allows, marinate up to 1 hour in the fridge.

Coat tofu for crisping

Lightly dust the marinated tofu pieces with 3 tbs cornstarch, shaking off excess. The cornstarch creates a crispy exterior when pan-fried.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbs neutral oil. When oil shimmers, add tofu in a single layer (work in batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate. If desired, finish by brushing the reserved marinade over tofu in the last minute of cooking and allow it to caramelize slightly.

While the tofu marinates or fries, prepare the toppings: drain and chop 3/4 cup kimchi, julienne 1/2 cup cucumber and 1/2 cup carrot, thinly slice 2 tbsp green onions, and chop 2 tbsp cilantro if using. Toast 1 tsp sesame seeds in a dry skillet over low heat for 1–2 minutes until fragrant. Set all toppings aside.

Whisk together 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp minced garlic, 2 tsp grated pear or apple (optional), and 1/2 tsp gochujang (optional). Taste and adjust sweetness or heat. Warm briefly in a small pan over low heat for 1–2 minutes to meld flavors, then remove from heat.

In a small bowl combine 1/4 cup mayonnaise, 2 tbs plain yogurt or sour cream, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1 tsp water to thin. Stir until smooth and taste-adjust. Refrigerate until ready to use.

Prepare base: divide 2 cups cooked rice (or lettuce leaves) between two bowls or plates.

Arrange tofu: place the crispy tofu on top of the rice/lettuce. Drizzle 1–2 tbs of the warmed Bulgogi BBQ sauce over the tofu (or toss tofu briefly in sauce before plating for more coverage).

Add toppings: top the tofu with 3/4 cup chopped kimchi, julienned cucumber, julienned carrot, and sprinkle sliced green onions and toasted sesame seeds. Add chopped cilantro if using.

Finish with Blasian white sauce: drizzle desired amount (about 1–2 tbs per bowl) of the Blasian white sauce over the assembled bowl for creaminess and balance.

Garnish and serve: finish with a light drizzle of 1/2 tsp sesame oil, extra sesame seeds, and lime wedges on the side. Serve immediately while tofu is hot and crispy.