Shredded Tofu Bulgogi
Dive into the irresistible world of Shredded Tofu Bulgogi, where tender tofu meets a mouthwatering blend of sweet and savory flavors! This dish is brought to life with a zesty marinade of soy sauce, garlic, and a hint of spice, making every bite an adventure for your taste buds. Perfect for a quick weeknight dinner or a crowd-pleasing meal, this vibrant recipe is sure to become a favorite in your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 cup grated asian pear or Fuji apple, (I peeled mine before grating) (120 ml)
- 3 cloves garlic minced
- 1.5 tsp finely grated ginger (7.5 ml)
🫙Pantry Staples(2)
- 2 tbsp sesame oil (30 ml)
- 2 tbsp sugar (30 ml)
🍯Sauces & Condiments(3)
- 1 tsp dark soy sauce (5 ml)
- 1.5 tbsp gochujang (22.5 ml)
- 1-2 tbsp soy sauce (15-30 ml)
📦Other(1)
- 1 tbsp sesame seeds (15 ml)
Nutrition (per serving)
Calories
132
Protein
2g
Carbs
14g
Fat
8g
👨🍳 Instructions
- 1
Shred the tofu and press it to remove excess moisture.
- 2
In a bowl, mix all the sauce ingredients together.
- 3
Cook the shredded tofu in a pan and add the sauce, cooking until the sauce caramelizes.
- 4
Serve over steamed rice or in wraps and salads.
💡 Pro Tips
- ✓Press shredded tofu for 15-20 minutes under 5-10 lbs of weight to reduce moisture content to below 60%, enabling the marinade to penetrate and caramelize rather than steam on the surface.technique15-20 minutes, 5-10 lbs weight, <60% moisture
- ✓Grate the Asian pear or apple directly into the sauce and use within 5 minutes because enzymatic browning (polyphenol oxidase) and pectin breakdown will degrade the pear's ability to tenderize proteins and add sweetness complexity after 10 minutes.timingUse within 5 minutes of grating
- ✓Cook the tofu in a 400°F cast iron or carbon steel pan over high heat for 6-8 minutes before adding sauce, building a caramelized crust through the Maillard reaction that provides textural contrast to the soft interior.technique400°F, 6-8 minutes initial sear
- ✓Add the sauce only after tofu edges are golden because the gochujang's salt (contributing 8-12% of sauce volume) will draw moisture from tofu at lower temperatures, preventing crust formation and creating a steamed texture instead.techniqueAdd sauce post-sear, gochujang is 8-12% salt by weight
- ✓Cook sauce and tofu together at medium-high heat for 4-6 minutes with occasional stirring until sauce reduces by approximately 40% and coats tofu in a glossy layer, indicating complete water evaporation and sugar caramelization at 320-340°F.timing4-6 minutes, 40% reduction, 320-340°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Shredded Tofu Bulgogi
Dive into the irresistible world of Shredded Tofu Bulgogi, where tender tofu meets a mouthwatering blend of sweet and savory flavors! This dish is brought to life with a zesty marinade of soy sauce, garlic, and a hint of spice, making every bite an adventure for your taste buds. Perfect for a quick weeknight dinner or a crowd-pleasing meal, this vibrant recipe is sure to become a favorite in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 cup grated asian pear or Fuji apple, (I peeled mine before grating) (120 ml)
- 3 cloves garlic minced
- 1.5 tsp finely grated ginger (7.5 ml)
🫙Pantry Staples(2)
- 2 tbsp sesame oil (30 ml)
- 2 tbsp sugar (30 ml)
🍯Sauces & Condiments(3)
- 1 tsp dark soy sauce (5 ml)
- 1.5 tbsp gochujang (22.5 ml)
- 1-2 tbsp soy sauce (15-30 ml)
📦Other(1)
- 1 tbsp sesame seeds (15 ml)
Nutrition (per serving)
Calories
132
Protein
2g
Carbs
14g
Fat
8g
👨🍳 Instructions
- 1
Shred the tofu and press it to remove excess moisture.
- 2
In a bowl, mix all the sauce ingredients together.
- 3
Cook the shredded tofu in a pan and add the sauce, cooking until the sauce caramelizes.
- 4
Serve over steamed rice or in wraps and salads.
💡 Pro Tips
- ✓Press shredded tofu for 15-20 minutes under 5-10 lbs of weight to reduce moisture content to below 60%, enabling the marinade to penetrate and caramelize rather than steam on the surface.technique15-20 minutes, 5-10 lbs weight, <60% moisture
- ✓Grate the Asian pear or apple directly into the sauce and use within 5 minutes because enzymatic browning (polyphenol oxidase) and pectin breakdown will degrade the pear's ability to tenderize proteins and add sweetness complexity after 10 minutes.timingUse within 5 minutes of grating
- ✓Cook the tofu in a 400°F cast iron or carbon steel pan over high heat for 6-8 minutes before adding sauce, building a caramelized crust through the Maillard reaction that provides textural contrast to the soft interior.technique400°F, 6-8 minutes initial sear
- ✓Add the sauce only after tofu edges are golden because the gochujang's salt (contributing 8-12% of sauce volume) will draw moisture from tofu at lower temperatures, preventing crust formation and creating a steamed texture instead.techniqueAdd sauce post-sear, gochujang is 8-12% salt by weight
- ✓Cook sauce and tofu together at medium-high heat for 4-6 minutes with occasional stirring until sauce reduces by approximately 40% and coats tofu in a glossy layer, indicating complete water evaporation and sugar caramelization at 320-340°F.timing4-6 minutes, 40% reduction, 320-340°F