Tofu Bulgogi — a plant-based Other recipe by BOSH!
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Tofu Bulgogi

We are absolutely obsessed with this one right now. Tofu Bulgogi takes everything we love about Korean BBQ flavours, that sweet, savoury, slightly smoky hit, and makes it totally plant-based without cutting any corners on taste. The grated tofu is the real game changer here, it gets crispy edges and soaks up the marinade in a way that sliced tofu just can't compete with. It's the kind of dinner that feels a bit special but comes together in about 25 minutes, which is basically a weeknight miracle. Make it tonight and thank us later.

Cook: 25 min
Serves 2

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment paper
  • Microplane
  • Box grater (large hole setting)
  • Small bowl
  • Saucepan
  • Tofu drained on kitchen paper for at least 10 minutes

Ingredients

  • 280g block of firm tofu
  • ½ tbsp sesame oil
  • 15g fresh ginger
  • 2 cloves of garlic
  • 3 tbsp soy sauce
  • 1 ½ tbsp gochujang paste
  • 2 tbsp brown rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • cooked basmati rice
  • toasted sesame seeds
  • crunchy veg

Method

1

Prepare the tofu

  • Using the large hole setting on the grater, grate the block of tofu. Transfer to a plate lined with kitchen paper and allow to drain for at least 10 minutes
2

Cook the tofu

  • Spread the tofu on a baking tray. Drizzle with ½ tbsp sesame oil and mix well. Bake in the hot oven for 12 minutes, stirring halfway through. If using an airfryer, preheat the to 180*C and line it with parchment paper. Once the compartment is hot, add the tofu and cook for 12 minutes until the tofu is golden brown and crispy
3

For the bulgogi sauce

  • Grate the garlic and ginger with a microplane and add it to a small bowl with the soy sauce, gochujang, rice vinegar, sesame oil and maple syrup
  • Pour the mixture into a saucepan and bring to a simmer over a medium heat for a couple of minutes
  • When the tofu is ready, pour it into the saucepan and toss with the sauce. Cook for 3-4  minutes, until the tofu has soaked up all the liquid. Taste and season to perfection
4

Serve

  • Sprinkle the tofu with toasted sesame seeds and serve with steaming bowls of rice and crunchy vegetables

Tips & Variations

  • Drain it properly: Don't rush the draining step. Give the grated tofu a full 10 minutes on kitchen paper, press it down gently if you can. The drier it is going into the oven, the crispier it's going to come out.
  • Airfryer wins here: If you've got an airfryer, use it. We've made this both ways loads of times and the airfryer gives you a slightly better crisp in less time. Just make sure you line it with parchment so nothing sticks.
  • Make it a bowl: We love serving this over steamed rice with quick-pickled cucumber, sliced spring onions and a drizzle of sriracha. It turns a great recipe into a proper crowd-pleaser dinner.

Why This Works

The trick here is grating the tofu rather than slicing it. More surface area means more crispiness and more places for that gorgeous bulgogi marinade to cling to. We find baking or air frying it first before hitting it with the sauce means you get that slightly chewy, caramelised texture rather than a soggy mess, and that makes all the difference.