Vegan Korean Tofu Bulgogi

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(18)

Bold, caramelized edges and a glossy gochujang glaze — this dish delivers everything you want from Korean bulgogi, just built entirely around extra-firm tofu instead of meat. The marinade is the real star here: soy sauce, maple syrup, sesame oil, fresh ginger, and grated Asian pear come together into something deeply savory, a little sweet, and genuinely complex. Pressing the tofu first is the move that makes it all work, pulling out excess moisture so each slice can sear hard in the skillet and develop that irresistible golden crust. Once the reserved marinade hits the hot pan, it thickens into a lacquered coating that clings to every piece — the kind of result that makes plant-based cooking feel effortless rather than like a compromise. Scallions go in at two stages, adding both a subtle aromatic base and a fresh, bright finish on top. Served over steamed rice, this comes together as a complete, satisfying meal for four that looks far more impressive than the ingredient list suggests.

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Ingredients

4 servings

For the tofu

2 blocks (14 oz each) extra-firm tofu

For the marinade

3 tbsp soy sauce
2 tbsp gochujang
2 tbsp maple syrup
1 tbsp sesame oil
½ asian pear, peeled and grated (about ¼ cup)
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp black pepper

For cooking

1 tbsp neutral oil (such as canola or avocado oil)
3 scallions, thinly sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
steamed rice, for serving

Instructions

1
Remove the tofu from its packaging and drain. Wrap each block in several layers of paper towels, place on a cutting board, and set a heavy skillet or pot on top. Press for 20 minutes to remove excess moisture.
2
While the tofu presses, whisk together the soy sauce, gochujang, maple syrup, sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper in a shallow baking dish until smooth and uniform.

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