Sliced ​​Tofu Bulgogi Bowl – The Foodie Takes Flight

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Tofu is sliced ​​and baked or air-fried to release excess moisture to create a unique texture that’s almost like ground beef. This Torn Tofu Bulgogi Bowl is cooked in a sauce that is spicy, savory, a little sweet and very flavorful. This is a delicious tofu recipe that you can prepare to serve over rice.

What type of tofu is best to use?

Using extra firm tofu or tokwa is important for this recipe. Firms can work hard but crumble easily. Silken or soft tofu definitely won’t work because it won’t be able to hold up when sliced.

Cut the tofu into pieces

I first stumbled upon this torn tofu trick on Tiktok and don’t remember exactly whose video I saw but was really intrigued and decided to give it a try. I like that the tofu comes out almost like minced meat, texture-wise, since baking or air-frying it really draws the extra moisture out of the tofu.

I cooked mine until golden brown and crisp on the edges while some pieces are still white and soft so when you add everything together, you get a really nice mix of textures.

Shredded vessels.

Bulgogi sauce

This bulgogi sauce is inspired by Korean bulgogi. I like to use gochujang because its distinct heat is a nice hint of sweetness and of course it’s umami. It thickens so helps the sauce come together.

I added some grated Asian pears (grated Fuji apples also work wonders) to the sauce for extra sweetness.

Ingredients for this tofu recipe

You can find the full printable recipe on the card below! 🙂

tofu

• 17.5 oz extra firm tofu

Bulgogi sauce

to serve

• Chopped green onions
• sesame seeds
• Steamed rice, I used short grain or Japanese sushi rice

steps

Tofu is for tofu

• Remove the tofu from the water and drain the excess water. Using a cheese grater, carefully shred the tofu.
• Meanwhile, preheat your air-fryer or oven to 350F/180C.
• On a lined baking tray or air fryer basket (I used parchment paper), lay out the crumbs and try to spread them as thinly as possible.
• For air-frying, air-fry for 15-20 minutes or until light golden brown – do not overcook as it can burn easily and become bitter. You can even flip the tofu halfway through cooking to get it browned. It’s okay to not even brown and even white the tofu, as this can add to the different textures of the overall tofu dish.
• Once baked, you will need to bake the tofu for 25-30 minutes.

Sauce and marinate

• While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adapt to your taste.

• When the tofu is lightly golden brown and crisp on the edges, transfer it to the sauce. Mix well to coat.

Cook sliced ​​tofu bulgogi

• In a medium skillet or pan, add chopped tofu and sauce. Cook over medium heat for 7-8 minutes or until the sauce is reduced and absorbed by the tofu. The sauce will also thicken slightly from the sugars in the sauce.
• Taste the tofu and season more if desired.
• Turn off the flame. Serve this with hot rice and garnish with some chopped green onions and sesame seeds if desired. Enjoy!

Serve and enjoy!

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