Name: The BEST Tofu Bulgogi Rice Bowl (Vegan)
Cook time: 25 min
Total time: 25 min
Ingredients: 16 oz tofu ((450 grams) firm or extra firm); 1 Tablespoon cooking oil (to fry the tofu); 3 garlic cloves (minced); 2 scallion (white parts only (keep the green parts for garnish)); 1 Tablespoon sesame seeds (more for garnish); 2 teaspoons sesame oil; 2 Tablespoons soy sauce; 1 Tablespoon dark soy sauce ((optional; only for the color, can be substituted with regular soy sauce)); 1 Tablespoon agave syrup (sub with maple syrup or any other liquid sweetener); 1/2 teaspoon black pepper; 3 Tablespoons applesauce ((optional, or see notes for substitution))

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The yummiest tofu bulgogi rice bowl, turning your favorite bulgogi vegan. Done in 25 minutes using pantry staples, this is your next go-to dinner recipe.

Tofu bulgogi rice bowl served with brown rice and broccoli, with a hand holding on the bottom left.

Ingredients

Tofu: Our plant-based protein that has been used for centuries in Asian cooking.
Cooking oil: Use any vegetable of choice to fry the tofu.

Garlic, applesauce, soy sauce, black pepper, tofu, scallion, sesame seeds, agave syrup, and sesame oil.

And the rest for the homemade bulgogi sauce, which is also what I use for my bulgogi ramen!

Garlic: The flavor booster.
Scallion/green onions: Use the white parts to add a mild onion flavor to the sauce, and the green parts as garnish. Zero-waste!
Sesame seeds: Use toasted sesame seeds for the best flavor.
Sesame oil: Infuses the dish with a rich, toasty aroma.
Soy sauce: The salty, umami backbone of the bulgogi sauce.
Dark soy sauce (optional): For a darker color, making the bulgogi tofu look more umami. Feel free to sub this with regular soy sauce though!
Agave syrup: The classic recipe uses sugar but we’re going with unrefined sugar here. Sub with any sweetener like brown sugar or maple syrup.
Black pepper: Adds a bit of mild heat.
Applesauce (optional): Traditionally, Asian pear is used but we’re subbing it with applesauce for greater accessibility.

Step-by-step Instructions

Press the tofu to remove excess moisture, then crumble it to resemble minced meat.
Pan-fry the tofu on medium-high heat until golden brown and crispy (or use an air fryer for a more hands-free approach), about 8-10 minutes.
Mix all the sauce ingredients in a bowl while the tofu cooks.

Ingredients for a vegan bulgogi sauce in a white bowl, before mixing.

Close-up of a spoonful vegan bulgogi sauce ingredients.

Once the tofu is ready, add the sauce to the pan and reduce the heat, cooking until the sauce thickens slightly for about 3-4 minutes.
Garnish with the scallion greens and extra sesame seeds, then serve over (brown jasmine) rice. Enjoy your Korean ‘beef’ bulgogi rice bowls!

Crumbled tofu in a black frying pan after stir frying. — Pan fried tofu

Pan-fried crumbled tofu after adding in and stirring homemade bulgogi sauce. — Pan fried tofu

If you’re wondering whether you should marinate your tofu, you can. But this will absorb the sauce so your tofu will turn out a bit dry.

If you still want it saucy, double the sauce or serve with it either kimchi mayo or gochujang mayo.

Top Tips

Press the tofu well: Removing moisture helps it crisp up better.
- I myself don’t have a tofu press. You can just use something heavy (like a pan) on top to squeeze out the liquid, or just squeeze it by hand. It’s okay that the tofu breaks apart since we’re crumbling it anyway.
Experiment with tofu cuts: Feel free to cut the tofu into cubes, slices, or even grated or shredded if that’s what you prefer!
Add gochujang for a spicy kick!

A bowl of rice with tofu bulgogi, with garnishes and extra plates around it.

Serving Suggestions

Steamed/raw veggies: Think of broccoli, carrots, or cucumbers. You can also serve them as lettuce wraps!

Korean side dishes(banchan) and sauces: Such as kimchi (or even kimchi sushi on the side), gochujang mayo, or kimchi mayo.

Add more veggies to make it a salad/macro bowl, similar to my poké rice bowl. Or pair this with some fried rice.

Pair it with popular Korean drinks like this Korean strawberry milk!

Close-up of tofu bulgogi, garnished with sesame seeds and green scallions.

Storage and Meal Prep Instructions

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Meal Prep: This bulgogi tofu is great for meal prep—make a batch and portion it out with rice and veggies for easy lunches or dinners!

FAQ

Vegan bulgogi typically uses tofu, vegan ground beef, or mushrooms paired with a savory-sweet sauce with ingredients like soy sauce, sweetener, sesame oil, sesame seeds, garlic, and sometimes also Korean pear.

Korean BBQ refers to grilling various meats at the table, while bulgogi is a specific dish of (usually) thinly sliced beef that’s marinated in bulgogi sauce.

Korean BBQ often serves bulgogi, but they also offer many other food selection.

Tofu is beloved in Korea for its high protein content and versatility in dishes. As reported by Korea.net, tofu is often seen in Korean drama scenes when prisoners are released since it symbolizes purity and hope for a better life chapter!

They’re similar, but teriyaki is a Japanese sauce while bulgogi is a Korean sauce. Refer to my teriyaki aubergine rice bowl for the recipe.

Bulgogi is typically enjoyed with rice, side dishes (banchan), and wrapped in lettuce leaves for a tasty, balanced meal.

A plate of rice with vegan bulgogi tofu with steamed broccoli, on a circular wooden serving board.

Looking for More Vegan Korean Recipes?

Try my Korean fries (air fryer or baked), gochujang noodles, or kimchi kimbap (Korean sushi).

For Korean bites, try my spicy noodle spring rolls or gochujang fries.

And if you want more tofu recipes, try my easy marinated tofu or my inari avocado sushi.