Tofu Bulgogi
This Bulgogi-style tofu is a bold, plant-based twist on a Korean classic, featuring extra-firm tofu cubes coated in a sweet, savoury, and garlicky marinade infused with grated apple and ginger. Pan-seared to achieve irresistibly crispy, caramelised edges and tossed in a spicy reduction, this dish is a flavour bomb that delivers the smoky, complex char of Korean street barbecue straight from your home kitchen.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
Grated apple is the secret ingredient for authentic sweetness and tenderness; it adds a natural balance to the marinade, though grated Asian pear is a traditional and equally delicious alternative.
The cornflour layering technique ensures an even, light coating on every tofu cube, which is vital for achieving those signature crispy, caramelised edges in the pan.
When cooking, be patient and allow the tofu to develop a golden-brown crust on all sides before flipping; the dark caramelisation from the apple pulp is exactly what provides the smoky, barbecue-style finish.
This recipe is exceptionally meal-prep friendly, with flavours that deepen and improve when left in the refrigerator, making it perfect for convenient and delicious weekday lunches or dinners.
Prepare Tofu
Press the extra-firm tofu to remove excess moisture, cut into medium-sized bite-sized cubes, and coat evenly by layering in a container with cornflour and gently tossing.
Prepare Marinade
Grate the apple into a pulp, then mix with minced garlic, freshly grated ginger, light soy sauce, mirin, agave nectar, and gochugaru, stirring in the white parts of the green onion.
Marinate
Gently toss the cornflour-coated tofu cubes into the marinade until every piece is thoroughly covered, then cover and allow to marinate for at least 30 minutes.
Sear Tofu
Heat oil in a skillet over medium-low heat, arrange the tofu in a single layer, and sear until each side is golden and caramelised, then add the remaining marinade to the pan to thicken and coat.
Glaze and Serve
Lower the heat, drizzle the gochujang and water finishing sauce over the top, stir gently to combine, and garnish with toasted sesame seeds and fresh green onion slices before serving.
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Ingredients
| Extra-Firm Tofu | 1 block |
| Cornflour | To coat |
| Apple | ½ |
| Garlic | 1 tbsp |
| Ginger | 1 tbsp |
| Light Soy Sauce | 3 tbsp |
| Mirin | 1 tbsp |
| Agave Nectar | 1 tbsp |
| Gochugaru | 1 tbsp |
| Green Onion | 1 stalk |
| Gochujang | 2 tbsp |
| Water | 2 tbsp |
