If you're looking to spice up your weeknight dinner with something bold, savory, and 100% plant-based, this Seared Tofu Vegan Bulgogi with Gochujang Marinade might just become your new obsession. Inspired by the deeply flavorful traditions of Korean bulgogi, this vegan adaptation swaps meat for tofu, but keeps all the richness thanks to a fiery-sweet gochujang marinade. It’s the kind of dish that brings the heat, the umami, and a satisfying bite—all while being totally meatless. Whether you're already into vegetarian recipes or you're just exploring a few easy dinner recipes with a plant-based flair, this one's worth a spot in your rotation.
Seared Tofu Vegan Bulgogi with Gochujang Marinade
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Korean
Nonstick skillet or cast iron pan A well-seasoned cast iron gives a golden sear to the tofu, while nonstick makes it foolproof.
Tofu press (or DIY alternative) Pressing tofu is key for removing excess moisture. If you don’t have a press, wrap the tofu in a clean towel and place a heavy pan or books on top.
Mixing bowl For preparing and tossing the marinade.
Tongs or spatula For flipping tofu without breaking it.
Knife and Cutting Board To slice tofu evenly.
For the Gochujang Marinade
- 3 tablespoons gochujang Korean fermented chili paste
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 1 teaspoon toasted sesame seeds
- 1 tablespoon water to thin out, if needed
For the Tofu
- 1 block 14 oz extra-firm tofu
- 1 tablespoon neutral oil avocado oil or vegetable oil work well
- 1 tablespoon cornstarch for crispier edges
- Pinch of salt
Optional Garnishes & Sides
- Thinly sliced scallions
- Toasted sesame seeds
- Kimchi check for vegan versions
- Steamed white or brown rice
- Butter lettuce or perilla leaves for wraps
- Quick pickled cucumbers or radishes
Step 1: Press the Tofu
Start by pressing your tofu for at least 15 minutes. This helps remove excess water and allows the tofu to better absorb the marinade. Slice the tofu into ¼-inch thick slabs or bite-sized rectangles depending on your texture preference.
Step 2: Make the Marinade
In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and sesame seeds. Adjust the spice level by adding a bit more maple syrup or a splash of water to thin if it's too thick.
Step 3: Marinate the Tofu
Gently toss the tofu in the gochujang marinade, making sure each piece is coated. Let it sit for at least 15 minutes (or up to overnight in the fridge for more depth).
Step 4: Sear the Tofu
Dust each tofu slice lightly with cornstarch before cooking—this gives you that irresistible crispy edge. Heat your pan over medium-high heat with a bit of oil. Sear the tofu pieces on each side for about 3–4 minutes until caramelized and slightly charred.
Step 5: Finish with Marinade
Once all tofu slices are seared, pour any leftover marinade into the pan and let it reduce slightly to coat the tofu. You’ll end up with glossy, flavor-packed tofu that’s ready to serve.
Step 6: Assemble and Serve
Serve your vegan bulgogi tofu over a bowl of steamed rice, tuck it into lettuce wraps, or turn it into bulgogi tacos for a fun fusion twist. Top with scallions, sesame seeds, or a side of kimchi for that true Korean feel.
Perfect Pairings
This dish is a flavor bomb all on its own, but here’s how to round it out into a complete meal:
- Rice or Grain Bowls: Serve with brown rice, jasmine rice, or even quinoa if you're leaning into clean eating or incorporating mediterranean diet recipes with a twist.
- Pickled Veggies: Pickled daikon, cucumbers, or even red onions help balance the richness of the gochujang sauce.
- Wraps: Butter lettuce or perilla leaves are perfect vessels for making little bulgogi wraps. Add a spoon of tofu, some rice, and a dab of ssamjang or kimchi.
- Miso Soup or Seaweed Salad: These sides bring a light, refreshing contrast to the boldness of the bulgogi.
Frequently Asked Questions
1. Can I use another protein instead of tofu?
Absolutely. This marinade works beautifully on tempeh, seitan, or even mushrooms. If you're craving something more like a vegan mushroom bulgogi, try using thick slices of king oyster mushrooms for a meaty texture.
2. What kind of tofu works best?
Extra-firm tofu is ideal because it holds its shape during searing and absorbs the marinade well. Soft or silken tofu won’t work here as it will fall apart.
3. Can I bake or air fry the tofu instead?
Yes! For a less oily option, you can bake the tofu at 400°F for 25–30 minutes, flipping halfway. Air frying is also a great option—cook at 375°F for about 15 minutes.
4. How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The flavors deepen over time, making great leftovers for bulgogi bowls or even cold tofu bulgogi wraps.
5. Is this an authentic bulgogi recipe?
This is a plant-based adaptation inspired by Korean bulgogi, which traditionally uses thinly sliced beef or pork. While not traditional, the flavors echo those of Korean beef bulgogi recipe, pork bulgogi recipe, and even ground beef bulgogi recipe versions in its use of bold marinades and high-heat cooking.
