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Press the block of extra firm tofu to remove excess water. This can be done by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for at least 30 minutes, or using a tofu press.

Once pressed, shred the tofu using a cheese grater. This will create a unique, 'meaty' texture.

Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper if desired to prevent sticking.

Place the shredded tofu in the preheated air fryer basket in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy in some parts, while remaining soft in others. (Alternatively, you can bake the tofu at 400°F (200°C) for 25-30 minutes, flipping halfway).

While the tofu is air frying, prepare the bulgogi sauce. In a medium bowl, combine the gochujang, grated Asian pear (or Fuji apple), granulated sugar, soy sauce, grated fresh ginger, minced garlic, sesame oil, and 1 teaspoon of sesame seeds.

Whisk the sauce ingredients together thoroughly until well combined and smooth.

Once the air-fried tofu is ready, transfer it to the bowl with the prepared bulgogi sauce.

Mix the tofu and sauce together until the shredded tofu is fully coated.

Heat a large pan or skillet over medium heat. Add the coated tofu mixture to the pan. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened from the sugars, coating the tofu beautifully.

Divide the cooked steamed rice among four serving bowls. Top each bowl generously with the bulgogi-style tofu.

Garnish each rice bowl with an additional sprinkle of sesame seeds and chopped green onions. Serve immediately and enjoy!


Press the block of extra firm tofu to remove excess water. This can be done by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for at least 30 minutes, or using a tofu press.

Once pressed, shred the tofu using a cheese grater. This will create a unique, 'meaty' texture.

Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper if desired to prevent sticking.

Place the shredded tofu in the preheated air fryer basket in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy in some parts, while remaining soft in others. (Alternatively, you can bake the tofu at 400°F (200°C) for 25-30 minutes, flipping halfway).

While the tofu is air frying, prepare the bulgogi sauce. In a medium bowl, combine the gochujang, grated Asian pear (or Fuji apple), granulated sugar, soy sauce, grated fresh ginger, minced garlic, sesame oil, and 1 teaspoon of sesame seeds.

Whisk the sauce ingredients together thoroughly until well combined and smooth.

Once the air-fried tofu is ready, transfer it to the bowl with the prepared bulgogi sauce.

Mix the tofu and sauce together until the shredded tofu is fully coated.

Heat a large pan or skillet over medium heat. Add the coated tofu mixture to the pan. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened from the sugars, coating the tofu beautifully.

Divide the cooked steamed rice among four serving bowls. Top each bowl generously with the bulgogi-style tofu.

Garnish each rice bowl with an additional sprinkle of sesame seeds and chopped green onions. Serve immediately and enjoy!
