Name: Tofu Bulgogi (Vegan Korean BBQ)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 400g firm or medium firm tofu; 1/2 an onion; 4 cloves of garlic (finely minced); 1/2 a piece of ginger (2-inch); 2 tbsp dark soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp sugar; 1 tsp gochujang paste; 1/2 tsp black pepper; 1 stalk of spring onion; 1 tsp roasted sesame seeds

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If you’ve ever fallen in love with the smoky-sweet flavours of Korean BBQ, this Tofu Bulgogi is going to be your new favourite weeknight dinner. It’s savoury, slightly sweet, and full of umami — everything you’d expect from traditional bulgogi, but completely vegan, and takes only 30 minutes to make!

a plate of tofu bulgogi with rice, kimchi and cabbage

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🇰🇷 What is Korean Bulgogi?
💓 Why You’ll Love This Tofu Bulgogi
📝How to make Tofu Bulgogi
🌸Final Thoughts
📖 Recipe
If you enjoyed this recipe, also check out some of my other Korean recipes:
💬 Reviews

🇰🇷 What is Korean Bulgogi?

“Bulgogi” literally means “fire meat” in Korean — traditionally thinly sliced beef grilled over an open flame.

Instead of beef, we use firm tofu that’s pressed, sliced, and marinated in a rich Korean-style sauce. When pan-fried, the tofu turns perfectly golden and slightly crispy around the edges while soaking up every drop of that irresistible marinade.

💓 Why You’ll Love This Tofu Bulgogi

Quick and easy – one pan friendly, ready in under 30 minutes
Full of flavour – rich, sweet, and savoury with a hint of spice
High in protein – thanks to the tofu
Perfect for meal prep – it keeps beautifully in the fridge and tastes even better the next day

Check out my Fire, Smoke, and Plants series for meat-lovers:

Vegan Pork Belly
Vegan Roasted Duck Noodles

📝How to make Tofu Bulgogi

Ingredients

4 blocks of tofu
black pepper
spring onion
garlic
ginger
yellow onion
roasted sesame
black pepper
sesame oil
gochujang paste
rice vinegar
dark soy sauce

Instructions

Press a block of firm tofu until most water is squeezed out (it doesn't have to be too dry).
Crumble the tofu into small pieces by hand or with a fork.
Chop the onion into thin slices.
Fry the crumbled tofu until slightly golden, and crispy. Stir occasionally so that it is cooked evenly.
Add the onion slices, and mix together with the crumbled tofu. Then stir fry for 5 minutes until the onion slices turn transparent.
Next, finely chop the garlic and ginger. Mix them in a bowl with dark soy sauce, rice vinegar, sesame oil, gochujang paste, black pepper, and roasted sesame to make the sauce.
Turn the heat on again, then pour the sauce into the tofu, mix until fully incorporated and the tofu turns into a beefy brown color.

crumbled tofu on a shieve — Press a block of firm tofu until most water is squeezed out. Then crumble the tofu into small pieces by hand or with a fork.

chopping yellow onion — Chop the onion into thin slices.

frying the tofu — Fry the crumbled tofu until slightly golden, and crispy. Stir occasionally so that it is cooked evenly.

adding the yellow onion and fry until golden — Add the onion slices, and mix together with the crumbled tofu. Then stir fry for 5 minutes until the onion slices turn transparent.

making the sauce — Next, finely chop the garlic and ginger. Mix them in a bowl with dark soy sauce, rice vinegar, sesame oil, gochujang paste, black pepper, and roasted sesame to make the sauce.

adding the sauce to make tofu bulgogi — Turn the heat on again, then pour the sauce into the tofu, mix until fully incorporated and the tofu turns into a beefy brown color.

assembling tofu bulgogi on a plate with rice and kimchi — Remove the tofu ground 'beef' from heat and serve with a bowl of warm rice and veggies of choice. You can also wrap it in lettuce leaves with a dab of gochujang for a light Korean-style wrap.

🎯 Tips for success

Soy-free option: Use tamari or coconut aminos instead of soy sauce, and use shredded mushroom or jackfruit instead of tofu.
If you cannot find dark soy sauce, just use a regular one. Dark soy sauce only gives it a darker color, hence more beef-like visually.
The recipe keeps well in the fridge for up to 3-4 days, so make use of it as leftovers.

🌸Final Thoughts

This Vegan Tofu Bulgogi captures everything we love about Korean comfort food — bold flavors, satisfying textures, and a touch of sweetness. Whether you’re new to Korean cuisine or already obsessed with gochujang, this recipe will make its way into your regular rotation.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Tofu Bulgogi (Vegan Korean BBQ)

🇰🇷 What is Korean Bulgogi?

💓 Why You’ll Love This Tofu Bulgogi