This Tofu Bulgogi is a vegan version of Korean BBQ dish, using tofu and a flavorful sauce. It makes a mouthwatering lunch or dinner in 30 minutes.
Bulgogi Beef is a classic dish served at Korean BBQ, using grilled marinated beef in a sweet and savoury sauce. It normally uses beef strips, or ground beef then served over rice.
This recipe is a vegan version of Korean Bulgogi Beef, using tofu as a plant-based alternative. It also serves with a sweet, spicy Korean-inspired bulgogi sauce that is flavorful and mouthwatering!
What is unique about this recipe?
You'll love this recipe because it is:
- Quick and easy to make: This recipe comes together in 25 minutes and it's super easy: chop, mix, throw in a pan and you are good to go!
- Uses easily accessible ingredients: to make this recipe, you can use easily accessible ingredients like tofu, yellow onion, green onion and typical Asian sauces and condiments.
- Customizable: the sauce ingredients are easily adjusted to your taste and the side veggies are customizable to what you have available in the fridge.
- Can be made in one pan: Just combine all ingredients on a pan and mix all together!
- Perfect for meal prep: You can make this recipe ahead of time and store it in the fridge or freezer. I like to make a batch, then mix and match it with my rice/noodles and different veggies.
Ingredients and substitutions
The star of the dish is the Bulgogi sauce and the crumbled tofu can absorb the flavorful sauce. The sauce in this recipe is not a traditional Bulgogi sauce but makes a tasty, flavorful sauce using easy, accessible ingredients. If you like the spicy taste, you can add a little bit of gochujang for extra spice.
To mimic Bulgogi 'meat', this recipe uses:
- Firm tofu
- Yellow onion
- Scallions (optional for topping)
- Sesame seeds (optional topping)
You can make the Bulgogi sauce with the following ingredients:
- Soy sauce: adds a savory taste
- Dark soy sauce: adds taste and color that is more similar to beef
- Black pepper: adds a peppery taste
- Sugar: adds a hint of sweetness
- Rice vinegar: adds a tanginess that balances out the savory flavors
- Minced ginger & garlic: warms and comforting aromatics that perfectly complement the dish
All in all, the sauce is a flavorful substitute for the traditional version, can be made in one pan and is weeknight friendly!
The plant-based substitute used here is tofu, but you can also use shredded mushrooms or jackfruit.
How to serve this Vegan Tofu Bulgogi?
You can serve this recipe with a bowl of warm rice, top with chopped green onions and sesame seeds. Enjoy it with a side of veggies, like broccoli, spinach or any you have on hand. You can serve it with other Korean banchan (side dishes)
Storage tip: The recipe keeps well in the fridge for up to 3-4 days and in the freezer for up to 2 months.
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!Print