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Tofu Bulgogi is served with rice in a black bowl with chopsticks.

Vegan Tofu Bulgogi (Korean Marinated Tofu)

Bold, salty and sweet, sticky and completely irresistible! Yes, we are talking about a Tofu Bulgogi dish that we whipped up in our kitchen for a weekday dinner! With the flavours of Korean BBQ, this plant-based meal is incredibly moreish and leaves nothing to be desired! The key is to leave tofu marinading for hours before cooking!
5 from 7 votes
Prep Time 10 mins
Cook Time 10 mins
Marinading Time: 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine Korean, Vegan
Servings 2 portions
Calories 682 kcal



  • 200 g firm tofu drained and pressed, see notes
  • 1/4 brown onion finely chopped
  • 2 spring onions
  • 10 g ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1/2 red chilli
  • 80 ml soy sauce we used light
  • 2 tbsp toasted sesame oil
  • 3 tbsp sugar
  • 3 tbsp rice vinegar
  • 1 pear skin on, grated
  • 100 g chestnut mushrooms halved or quartered
  • 160 g long grain rice


  • First thing in the morning, drain and press your tofu for at least half an hour (see notes below).
  • Slice the pressed tofu into thin slices and add them to a wide based bowl. Scatter chopped brown onion, spring onions, ginger, chilli and garlic on top.
  • In a separate bowl, mix soy sauce, sesame oil, sugar, rice vinegar and grated pear. Season with black pepper.
  • Pour the mixture over the tofu and vegetables, cover and refrigerate for 8 hours.
  • Cook your rice following instructions on the packet.
  • In the meantime, stir fry the mushrooms until they release the water and it evaporates. Remove from the pan, cover to keep warm.
  • Drizzle the same frying pan with some odouress oil (like vegetable, rapeseed or sunflower). Remove the tofu from the marinade (reserve it for later). Once the pan is hot, place the strips of tofu in the pan (you may need to do this in batches), Sizzle the tofu on both sides for a couple of minutes on high heat. (If you cooked tofu in batches, return all the tofu to the pan at the end of cooking the second batch). Add the mushrooms, then spoon just enough marinade to cover the tofu and let it cook for a couple of minutes until the marinade is reduced and the tofu is brown and sticky.
  • Serve Korean style Bulgogi tofu on a bed of rice.


Calories: 682kcalCarbohydrates: 107gProtein: 21gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gSodium: 2252mgPotassium: 627mgFiber: 6gSugar: 30gVitamin A: 250IUVitamin C: 24mgCalcium: 194mgIron: 4mg
Keyword Bulgogi Tofu, Korean Style Tofu, Korean Tofu, Plant Based Tofu Bulgogi, Plant Based Tofu Recipes, Tofu Bulgogi, Vegan Korean Recipes, Vegan Korean Tofu, Vegan Tofu Bulgogi, Vegan Tofu Recipes, Veganuary Recipes
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