Shredded Tofu Bulgogi
Shredded Tofu Bulgogi
Ingredients
For the Shredded Tofu
- 1 block extra firm tofu
For the Bulgogi Sauce
- 1/2 cup Asian pear, grated, or Fuji apple
- 2 tablespoons soy sauce
- 1 1/2 tablespoons gochujang
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon dark soy sauce
- 2 tablespoons sugar
- 1 1/2 teaspoons ginger, finely grated
- 3 garlic, cloves, minced
For the Stir-Fry
- 1 cup carrots, sliced into thin rounds or julienned
- 1 cup white onion, sliced
For Garnish
- 1/4 cup green onions, sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Take the block of extra firm tofu and shred the entire block using a grater. Aim for a texture similar to shredded meat.
⏱️ 5 min
- 2
Place the shredded tofu in an air fryer basket, ensuring it's in a single layer if possible, or in batches if necessary. Air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through, until the tofu is golden brown and slightly crispy.
⏱️ 12 min•🌡️ 375
- 3
While the tofu is air frying, prepare the bulgogi sauce. In a medium-sized bowl, combine the grated Asian pear (or Fuji apple), soy sauce, gochujang, sesame oil, 1 tablespoon of sesame seeds, dark soy sauce, sugar, finely grated ginger, and minced garlic.
⏱️ 7 min
- 4
Mix all the sauce ingredients thoroughly until they are well combined and the sugar has dissolved.
⏱️ 3 min
- 5
Once the air-fried tofu is golden brown, transfer it to a large mixing bowl. Pour the prepared bulgogi sauce over the shredded tofu.
⏱️ 1 min
- 6
Mix the tofu and sauce well, using your hands or a spatula, ensuring that all the shredded tofu is evenly coated with the flavorful sauce.
⏱️ 2 min
- 7
Heat a large skillet or wok over medium-high heat. Once hot, add the seasoned tofu mixture to the pan.
⏱️ 1 min
- 8
Cook the tofu in the pan for 3-4 minutes, stirring occasionally, to allow the flavors to meld and the tofu to heat through.
⏱️ 4 min
- 9
Add the sliced carrots and sliced white onion to the pan with the cooking tofu. Continue to cook the mixture for another 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and the tofu begins to caramelize and develop a slightly sticky glaze.
⏱️ 7 min
- 10
Transfer the cooked Shredded Tofu Bulgogi to a serving dish. Garnish generously with sliced green onions and additional sesame seeds.
⏱️ 1 min
- 11
Serve immediately with steamed rice or your favorite side dishes and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Shredded Tofu Bulgogi
For the Shredded Tofu
- 1 block extra firm tofu
For the Bulgogi Sauce
- 1/2 cup Asian pear, grated, or Fuji apple
- 2 tablespoons soy sauce
- 1 1/2 tablespoons gochujang
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon dark soy sauce
- 2 tablespoons sugar
- 1 1/2 teaspoons ginger, finely grated
- 3 garlic, cloves, minced
For the Stir-Fry
- 1 cup carrots, sliced into thin rounds or julienned
- 1 cup white onion, sliced
For Garnish
- 1/4 cup green onions, sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Take the block of extra firm tofu and shred the entire block using a grater. Aim for a texture similar to shredded meat.
⏱️ 5 min - 2
Place the shredded tofu in an air fryer basket, ensuring it's in a single layer if possible, or in batches if necessary. Air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through, until the tofu is golden brown and slightly crispy.
⏱️ 12 min•🌡️ 375 - 3
While the tofu is air frying, prepare the bulgogi sauce. In a medium-sized bowl, combine the grated Asian pear (or Fuji apple), soy sauce, gochujang, sesame oil, 1 tablespoon of sesame seeds, dark soy sauce, sugar, finely grated ginger, and minced garlic.
⏱️ 7 min - 4
Mix all the sauce ingredients thoroughly until they are well combined and the sugar has dissolved.
⏱️ 3 min - 5
Once the air-fried tofu is golden brown, transfer it to a large mixing bowl. Pour the prepared bulgogi sauce over the shredded tofu.
⏱️ 1 min - 6
Mix the tofu and sauce well, using your hands or a spatula, ensuring that all the shredded tofu is evenly coated with the flavorful sauce.
⏱️ 2 min - 7
Heat a large skillet or wok over medium-high heat. Once hot, add the seasoned tofu mixture to the pan.
⏱️ 1 min - 8
Cook the tofu in the pan for 3-4 minutes, stirring occasionally, to allow the flavors to meld and the tofu to heat through.
⏱️ 4 min - 9
Add the sliced carrots and sliced white onion to the pan with the cooking tofu. Continue to cook the mixture for another 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and the tofu begins to caramelize and develop a slightly sticky glaze.
⏱️ 7 min - 10
Transfer the cooked Shredded Tofu Bulgogi to a serving dish. Garnish generously with sliced green onions and additional sesame seeds.
⏱️ 1 min - 11
Serve immediately with steamed rice or your favorite side dishes and enjoy!