Bulgogi Tofu (Korean-Style Tofu Stir-Fry)

 Bulgogi is one of Korea’s most beloved dishes, traditionally made with thinly sliced marinated beef. This vegetarian version replaces the meat with soft tofu — turning the dish into a light, nutritious, and satisfying meal that still carries the signature sweet-salty flavor of classic bulgogi.

The key to this recipe is the Bulgogi sauce. To save time, you can use store-bought sauce available at most Korean or Asian grocery stores. This version is semi-homemade — simple, quick, and full of flavor. (If you’re not vegetarian, you can also substitute chicken for tofu.)

Ingredients

8 oz (about 225 g) soft tofu

½ white onion, thinly sliced

1 clove garlic, minced

1 small piece ginger, minced

¼ cup bulgogi sauce (store-bought)

1 tsp oyster sauce (use vegetarian oyster sauce if preferred)

1 tsp sesame oil

1 tsp soy sauce (plus more to taste)

A pinch of sugar (optional, to balance the flavor)

Salt and black pepper, to taste

2 tbsp cornstarch (for coating)

2 tbsp cooking oil (for frying)

1 green onion, finely chopped

1 tsp roasted sesame seeds

Instructions

Prepare the tofu:

Cut the tofu into bite-sized cubes. Gently season with a little salt, pepper, and soy sauce. Let marinate for about 20 minutes, then lightly coat each piece with cornstarch.

Make the sauce:

In a small bowl, combine bulgogi sauce, oyster sauce, sesame oil, soy sauce, and a pinch of sugar. Adjust to your preferred taste.

Fry the tofu:

Heat 2 tablespoons of cooking oil in a nonstick pan over medium heat. Add the tofu and fry until golden and crisp on all sides. Remove and set aside.

Stir-fry:

In the same pan, add garlic, ginger, and sliced onion. Sauté for about 1 minute until fragrant. Add the prepared sauce and return the tofu to the pan. Stir gently to coat evenly and simmer for 2–3 minutes until the sauce thickens slightly.

Finish and serve:

Sprinkle with chopped green onion and roasted sesame seeds. Serve hot with steamed rice or as part of a Korean-inspired meal.

 Tip:

For extra depth, add a few slices of fresh chili or a splash of rice vinegar for a bright kick. This dish pairs wonderfully with kimchi or simple sautéed vegetables.

You can also use mushroom vegan sauce instead of oyster sauce