Quick Tofu Bulgogi
When you want that deep, savory soy flavor without the effort of prepping meat.
Look, some days just hit harder than others. You're tired, and the last thing you want is a complicated multi-step meal. This tofu bulgogi gives you all those iconic flavors—garlic, ginger, and toasted sesame—without the fuss. It takes less than 20 minutes from start to finish because we lean into high-impact flavors that do the heavy lifting for you. The tofu soaks up the marinade beautifully, giving you a hearty, satisfying dinner that feels like a treat even when you're running on fumes.
Ingredients
- 14 oz extra-firm tofu — pressed and cubed
- 0.33 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp fresh ginger — minced or grated
- 3 unit garlic cloves — minced
- 1 tsp red pepper flakes — optional for a kick
- 2 cup green onions — sliced
- 1 tsp toasted sesame seeds
Method
- 1 Pat the tofu dry and cut into 1-inch cubes. In a large bowl or right in the pan, toss with soy sauce, sesame oil, brown sugar, ginger, garlic, and red pepper flakes.
- 2 Heat a large skillet over medium-high heat. Add the tofu mixture and cook for 8-10 minutes, stirring occasionally, until the tofu is golden on the edges and the sauce has thickened into a glaze.
- 3 Toss in half of the green onions during the last minute of cooking.
- 4 Remove from heat and top with the remaining green onions and sesame seeds. Serve over rice or noodles.
Variations
- Add Veggies — Toss in some sliced zucchini or bell peppers during the first 5 minutes of cooking.
- Noodle Swap — Serve over udon noodles instead of rice for a heartier texture.
Notes
If you want it even faster, use pre-minced garlic and ginger from a jar—no judgment here!
Equipment that helps
- Large Skillet — A wide pan ensures the tofu browns evenly rather than steaming.
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