Bulgogi-Style Tofu Rice Bowl
Bulgogi-Style Tofu Rice Bowl
Ingredients
For the Shredded Tofu
- 1 pound extra firm tofu, block
For the Bulgogi Sauce
- 2 tablespoons gochujang
- 1/2 Asian pear, grated (or 1/2 Fuji apple, grated)
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
For Serving and Garnish
- 4 cups steamed rice, cooked
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
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.
⏱️ 30 min
- 2
Once pressed, shred the tofu using a cheese grater. This will create a unique, 'meaty' texture.
⏱️ 5 min
- 3
Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper if desired to prevent sticking.
⏱️ 3 min•🌡️ 375
- 4
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).
⏱️ 20 min•🌡️ 375
- 5
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.
⏱️ 7 min
- 6
Whisk the sauce ingredients together thoroughly until well combined and smooth.
⏱️ 3 min
- 7
Once the air-fried tofu is ready, transfer it to the bowl with the prepared bulgogi sauce.
⏱️ 1 min
- 8
Mix the tofu and sauce together until the shredded tofu is fully coated.
⏱️ 2 min
- 9
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.
⏱️ 7 min
- 10
Divide the cooked steamed rice among four serving bowls. Top each bowl generously with the bulgogi-style tofu.
⏱️ 3 min
- 11
Garnish each rice bowl with an additional sprinkle of sesame seeds and chopped green onions. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi-Style Tofu Rice Bowl
For the Shredded Tofu
- 1 pound extra firm tofu, block
For the Bulgogi Sauce
- 2 tablespoons gochujang
- 1/2 Asian pear, grated (or 1/2 Fuji apple, grated)
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
For Serving and Garnish
- 4 cups steamed rice, cooked
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
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.
⏱️ 30 min - 2
Once pressed, shred the tofu using a cheese grater. This will create a unique, 'meaty' texture.
⏱️ 5 min - 3
Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper if desired to prevent sticking.
⏱️ 3 min•🌡️ 375 - 4
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).
⏱️ 20 min•🌡️ 375 - 5
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.
⏱️ 7 min - 6
Whisk the sauce ingredients together thoroughly until well combined and smooth.
⏱️ 3 min - 7
Once the air-fried tofu is ready, transfer it to the bowl with the prepared bulgogi sauce.
⏱️ 1 min - 8
Mix the tofu and sauce together until the shredded tofu is fully coated.
⏱️ 2 min - 9
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.
⏱️ 7 min - 10
Divide the cooked steamed rice among four serving bowls. Top each bowl generously with the bulgogi-style tofu.
⏱️ 3 min - 11
Garnish each rice bowl with an additional sprinkle of sesame seeds and chopped green onions. Serve immediately and enjoy!
⏱️ 2 min