Vegan Korean Bulgogi
Get ready to savor the bold and irresistible flavors of **Vegan Korean Bulgogi**, a plant-based twist on the classic Korean barbecue dish that's as satisfying as it is healthy. This recipe features chewy, protein-packed tofu soaked in a savory-sweet marinade made with **soy sauce**, **sesame oil**, **garlic**, and the spicy kick of **gochujang** (Korean chili paste). Stir-fried alongside vibrant veggies like **julienned carrots**, **red bell peppers**, and **onions**, this dish comes together in just 35 minutes and boasts authentic Korean flavors without any meat. Serve it wrapped in crisp **lettuce leaves** with a side of fluffy, cooked rice, and garnish with **green onions** and **sesame seeds** for a pop of freshness and crunch. Perfect for weeknight dinners or entertaining guests, this tofu bulgogi is a delicious celebration of plant-based cooking and Korean cuisine!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 lettuce leaves
- 4 cups cooked rice
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Leave it for at least 15 minutes.
While the tofu is pressing, prepare the marinade. In a large mixing bowl, whisk together the soy sauce, sesame oil, sugar, minced garlic, grated ginger, rice vinegar, gochujang, and sesame seeds.
Once the tofu is pressed, slice it into thin strips, about 1/4 inch thick.
Add the sliced tofu to the marinade, tossing gently to coat all pieces evenly. Allow the tofu to marinate for at least 30 minutes, or up to 2 hours for more flavor.
Heat a large skillet or wok over medium-high heat. Add a small amount of sesame oil or water to prevent sticking.
Add the sliced onion, carrot, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Add the marinated tofu, along with any remaining marinade, to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tofu is browned and heated through.
Remove from heat and stir in the sliced green onions.
Serve the vegan bulgogi wrapped in lettuce leaves, with a side of cooked rice.
Garnish with additional sesame seeds and a drizzle of gochujang if desired.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 45.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2931 mg | 225% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2369 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
