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Seared Tofu Vegan Bulgogi with Gochujang marinade

Seared Tofu Vegan Bulgogi with Gochujang Marinade

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Press the Tofu

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.