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  • Jeeca Jeeca
  • - January 19, 2023
  • - 6:16 am

Shredded Tofu Bulgogi Bowl

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shredded tofu bulgogi rice bowl

Shredding tofu and baking or air-frying it to draw out excess moisture creates a unique texture that almost resembles ground meat. This shredded tofu bulgogi bowl is cooked down in a sauce that’s spicy, savoury, a little sweet, and oh-so flavourful. It’s a delicious tofu recipe you can prepare to serve over rice.

WHAT KIND OF TOFU IS BEST TO USE? 

Using extra firm tofu or tokwa is key for this recipe. Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since it won’t be able to hold up when shredded.

extra firm tofu block

SHREDDED TOFU

I first stumbled upon this shredded tofu technique on Tiktok and don’t recall exactly whose video i saw but was really intrigued and decided to give it a try. I love how the tofu comes out almost like minced meat, texture-wise, since baking or air frying it really draws out extra moisture from the tofu.

shredded extra firm tofu

I cooked mine until golden brown and crisp on the edges while some pieces are still white and soft so when you add everything together, you get a really nice mix of textures.

The shredded tofu itself is a great vessel for any kind of sauce or marinade you like but I opted for a bulgogi style sauce.

BULGOGI SAUCE

This bulgogi sauce is inspired by Korean bulgogi. I love to use gochujang because of its distinct heat with a nice hint of sweetness and of course it’s umami. It’s also thick so helps bring the sauce together. 

bulgogi sauce

I added some grated Asian pear (grated Fuji apple works amazing too) for extra sweetness to the sauce.

INGREDIENTS FOR THIS TOFU RECIPE

You can find the full printable recipe in the card below! 🙂

shredded tofu bulgogi rice bowl ingredients

TOFU

  • 17.5 oz extra firm tofu

BULGOGI SAUCE

  • 1/2 cup asian pear grated
  • 1-2 tbsp soy sauce
  • 1.5 tbsp gochujang
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp dark soy sauce
  • 2 tbsp sugar
  • 1.5 tsp grated ginger
  • 3 cloves garlic minced

TO SERVE

  • Chopped green onions
  • Sesame seeds
  • Steamed rice, I used short grain or Japanese sushi rice

STEPS

FOR THE SHREDDED TOFU

  • Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.
  • Meanwhile, preheat your air-fryer or oven to 350F/180C.
  • On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
  • For air-frying, air-fry for 12-15 minutes or until lightly golden brown – do not overcook since it can easily harden and become too dry.
  • You can flip the tofu halfway through cooking. It’s also okay not to get even browning and even have the tofu still white, since this can add to the different textures of the overall tofu dish.
  • If baking, you may need to bake the tofu for 25-30 minutes.
extra firm tofu block
shredding extra firm tofu using cheese grater
shredding extra firm tofu using cheese grater
shredded extra firm tofu
shredded extra firm tofu
shredded extra firm tofu on air fryer basket
air fried shredded tofu
shredded tofu air fried until crisp
shredded tofu air fried until crisp

SAUCE AND MARINATING

  • While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
  • Want it really saucy? You can double the sauce!
gochujang for bulgogi sauce
bulgogi sauce
  • Once the tofu is lightly golden brown and crisp on the edges, transfer it to the sauce. Mix well to coat.
marinating shredded tofu in bulgogi sauce
marinating shredded tofu in bulgogi sauce

COOKING THE SHREDDED TOFU BULGOGI

  • In a medium wok or pan, add in the shredded tofu and sauce. Cook down over medium heat for 7-8 minutes or until the sauce has reduced and absorbed by the tofu. The sauce will also slightly thicken from the sugars in the sauce.
  • Taste the tofu and feel free to season more, if desired.
  • Turn off the heat. Serve this hot with rice and garnish with some chopped green onions & sesame seeds, if desired. Enjoy!
cooking tofu bulgogi in a wok
cooking tofu bulgogi in a wok
cooking tofu bulgogi in a wok
shredded tofu bulgogi rice bowl
shredded tofu bulgogi rice bowl

SERVE AND ENJOY!

shredded tofu bulgogi rice bowl

MORE TOFU RECIPES YOU’LL LOVE

  • Kung Pao Tofu
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu
  • Tofu Katsu
  • Nori-Wrapped Tofu in Spicy Sauce
  • Maple Hoisin Tofu
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Rice Bowl

4.88 from 33 votes
Shredding tofu and baking or air-frying it to draw out excess creates a unique texture that almost resembles ground meat. This shredded tofu is cooked down in a bulgogi-style sauce that’s spicy, savoury, a little sweet, and oh-so flavourful. It’s a delicious tofu recipe you can prepare to serve over rice.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Asian, East Asian, Korean
Servings 3 people
Calories 249 kcal

Ingredients
 
 

Tofu

  • 17.5 oz extra firm tofu or tokwa

Sauce

  • 1/2 cup grated asian pear or Fuji apple,  (I peeled mine before grating)
  • 1-2 tbsp soy sauce
  • 1.5 tbsp gochujang
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp dark soy sauce
  • 2 tbsp sugar
  • 1.5 tsp finely grated ginger
  • 3 cloves garlic minced

To Serve

  • Chopped green onions
  • Sesame seeds
  • Steamed rice , I used short grain or Japanese sushi rice

Instructions
 

SHREDDED TOFU

  • Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.
  • Meanwhile, preheat your air-fryer or oven to 350F/180C.
  • On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
  • For air-frying, air-fry for 12-15 minutes or until lightly golden brown – do not overcook since it can easily harden and become too dry.
  • You can flip the tofu halfway through cooking. It’s also okay not to get even browning and even have the tofu still white, since this can add to the different textures of the overall tofu dish.
  • If baking, you may need to bake the tofu for 25-30 minutes.

PREPARE THE SAUCE

  • While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.
  • Want it really saucy? You can double the sauce!

ADD THE TOFU TO THE SAUCE

  • Once the tofu is lightly golden brown and crisp on the edges, transfer it to the sauce. Mix well to coat.

COOKING

  • In a medium wok or pan, add in the shredded tofu and sauce. Cook down over medium heat for 7-8 minutes or until the sauce has reduced and absorbed by the tofu. The sauce will also slightly thicken from the sugars in the sauce.
  • Taste the tofu and feel free to season more, if desired.
  • Turn off the heat. Serve this hot with rice and garnish with some chopped green onions & sesame seeds, if desired. Enjoy!

WATCH Video

https://youtube.com/shorts/Txk2b4BUMmY?feature=share

NUTRITIONAL INFO

Serving: 1serving (no rice) | Calories: 249kcal | Carbohydrates: 19g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 554mg | Potassium: 352mg | Fiber: 1g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

tofu bulgogi bowl

This Post Has 56 Comments

  1. ADP 25 Jan 2023 Reply

    5 stars
    Made this tonight and it was delicious!

    1. Jeeca 25 Jan 2023 Reply

      Yay, thank yo Angela! ◡̈

  2. Olivia 29 Jan 2023 Reply

    5 stars
    Had some leftover carrots that we shredded in, too. Delicious!

    1. Jeeca 30 Jan 2023 Reply

      yay hope you enjoyed it Olivia! Thanks so much! ◡̈

  3. Momo 5 Feb 2023 Reply

    5 stars
    Followed another commenters lead and added grated carrots on top but this is 12/10 im going to be making this weekly i fear… thank you for the recipe!!!

    1. Jeeca 5 Feb 2023 Reply

      Hope you enjoyed it Momo! Thanks so much for leaving a review too, rly helps!! ◡̈

  4. Brigette 21 Feb 2023 Reply

    5 stars
    this is my new FAVORITE way to make tofu!!! shredding and drying out in the oven is genius. plus this sauce is so good! decided to make this style of tofu into a gyoza filling and it turned out amazing!

    1. Jeeca 26 Feb 2023 Reply

      Omg I can imagine how good this must’ve been as dumpling filling! Need to try soon. Thanks so much for giving it a try and glad you like it ◡̈

  5. Lizbiz 25 Feb 2023 Reply

    Do you pat dry or press the tofu before shredding?

    1. Jeeca 26 Feb 2023 Reply

      Yes I do! It’s not crucial and you can opt to skip the pressing since the tofu will dehydrate in the air-fryer and the water will evaporate anyway. But pressing water out can speed up the cooking time ◡̈ hope this helps!

  6. Jay 4 Mar 2023 Reply

    4 stars
    Excellent! This was nice, crispy and flavorful.

    1. Jeeca 5 Mar 2023 Reply

      Thanks Jay, hope you enjoyed it! ◡̈

  7. Steven 13 Mar 2023 Reply

    5 stars
    Thanks for this recipe! This dish was delicious, easy, and quick. I’m sure we’ll make it many more times.

    1. Jeeca 14 Mar 2023 Reply

      Thanks so much Steven! ◡̈

  8. Lucia 27 Mar 2023 Reply

    5 stars
    Made this for dinner tonight and it was a hit! Will definitely make it again. Big fan of the final texture of the tofu (using the baking method), so I will probably also use this technique with different sauces in the future 🙂

    1. Jeeca 28 Mar 2023 Reply

      Thanks Lucia, so happy you liked it! ◡̈

  9. Robyn 28 Mar 2023 Reply

    5 stars
    This was so good and was a hit with my kids! I will definitely make this again.

    1. Jeeca 29 Mar 2023 Reply

      Yay thanks Robyn! ◡̈

  10. Gillian 3 Apr 2023 Reply

    Hi, I made this today, and it wowed me! Flavors are on point! I added 1/2 teaspoon of gochugaru to the sauce for more spice and paired it with pickled carrots with rice. Thanks!

    1. Jeeca 4 Apr 2023 Reply

      Thanks for giving it a try Gillian! ◡̈

  11. Renee 4 Apr 2023 Reply

    5 stars
    tried this yesterday and it was delicious! have you tried using TVP instead of the shredded tofu? i feel like it has a similar texture + you wouldn’t have to bake/air fry it before using

    1. Jeeca 6 Apr 2023 Reply

      I’ve tried TVP with other recipes but not this, though yes it should work well too! I just don’t like how TVP has a distinct flavor at times but if you don’t mind then it shouldn’t be a problem ◡̈

  12. Justine 4 Apr 2023 Reply

    5 stars
    Okay I never leave comments but this was sooo delicious!!
    Thank you so much for sharing!

    1. Jeeca 6 Apr 2023 Reply

      Thanks so much Justine! Appreciate you leaving this review ◡̈

  13. Laurence 5 Apr 2023 Reply

    5 stars
    Tried it, loved it! Brilliant idea to shred the tofu an cook it first in the air fryer. Also I prepared the sushi rice which adds a little ‘je ne sais quoi’. Great recipe, thank you!

    1. Jeeca 6 Apr 2023 Reply

      Thanks so much Laurence! ◡̈

  14. Dennis 6 Apr 2023 Reply

    3 stars
    Flavorful, but not much of a sauce. Seems like it all got absorbed by the tofu. Followed the instructions, but felt like I did something wrong or forgot an ingredient. Ended up with dry, flavored tofu. Not saucy. What did I do wrong?

    1. Jeeca 6 Apr 2023 Reply

      Hi Dennis! The tofu might’ve absorbed much of the sauce leaving you with not much left. This can vary depending on how cooked your tofu is and how much water is left inside – since the more it’s dehydrated, the more it can absorb the sauce. If you want it extra saucy you can double the sauce recipe to mix with the tofu upon cooking. You can also always adjust the seasoning to your taste. Hope this helps!

  15. Mary 10 Apr 2023 Reply

    5 stars
    Really delicious. Full of flavor, and the chewy, crispy, soft tofu texture was amazing. I used firm tofu instead of extra firm, after pressing between clean dish towels for about 30 minutes. It was crumbly, but it shredded well enough. Will make about 50% more sauce next time, because I like saucy bulgogi. I’m sure this will become a household favorite! It was so easy!

    1. Jeeca 12 Apr 2023 Reply

      Yay thanks Mary! And making more sauce is a great idea! ◡̈

  16. Van 14 Apr 2023 Reply

    I love tokwa/tofu but I find that even the firm ones that I buy from my local Asian store is not as firm as the ones I used to buy from the Philippines. Have you tried a tofu press? Thoughts? Maybe I just need to find another brand. I enjoyed this recipe btw 🙂

    1. Jeeca 15 Apr 2023 Reply

      Hi Van! You can try looking for those in vacuum sealed pouches in Asian stores, and not those in plastic boxes with water in them. I find that they’re a lot firmer. I forgot the brand I got from a Chinese store recently but in most supermarkets in the US, there’s the brand Nasoya that has a really firm tofu. ◡̈ and thank you!

  17. Maren 19 Apr 2023 Reply

    5 stars
    Just so so delicious! I added two grated carrots, doubled the sauce (and even added a bit of stock to makeup for the additional ingredients). Will make again!

    1. Jeeca 19 Apr 2023 Reply

      Thanks Maren! The carrots are a great addition! Glad you liked it ◡̈

  18. Kelsey Anderson 19 Apr 2023 Reply

    5 stars
    This is such a delicious recipe. I made this as a meal prep and have enjoyed it so much everyday for lunch. Thank you for this🫶🏻

    1. Jeeca 19 Apr 2023 Reply

      Yay thanks so much too, Kelsey! So happy u liked it ◡̈

  19. Annby 26 Apr 2023 Reply

    5 stars
    This recipe was a complete winner, especially the sauce. My air fryer runs a bit hot so some of the tofu got a bit harder than I prefer but the dish was still delicious. I will definitely be adding this to my lunch and dinner rotations.

    1. Jeeca 27 Apr 2023 Reply

      Thanks so much Anby! Happy you liked it 🙂

  20. Andrea Shine 8 May 2023 Reply

    5 stars
    I have made this twice now and even the fussiest members of my family wolfed it down. Such a hit! Tonight, I had a head of cauliflower that I needed to use so I grated it in with the tofu and it was awesome. My son thought it was meat. 😂😂

    1. Jeeca 9 May 2023 Reply

      Ooh that grated cauliflower is a great idea!! Glad everyone enjoyed it ◡̈

  21. B-Czar 29 May 2023 Reply

    4 stars
    This made my non-tofu eating husband go back for seconds! Sooo good. Short of 5 stars only coz the sauce def needs to be doubled. It was not at all “saucy” after combining the sauce and tofu, therefore very little to “cook down” , but I did for few min anyway just so everything was heated through. and again, super delicious! I can’t wait to experiment with other flavors using shredded/baked tofu like this ( my first time!!! ) Thanks for the great recipe!

    1. Jeeca 30 May 2023 Reply

      Thanks so much! Appreciate you leaving a review! ◡̈

  22. Brenda 14 Jun 2023 Reply

    5 stars
    Absolutely delicious! I doubled the sauce, added gochugaru and red chili flakes for more heat, and served with rice and kimchi. I’m adding it to my list of go-to recipes.

    1. Jeeca 15 Jun 2023 Reply

      Thanks Brenda, glad you liked it! ◡̈

  23. Katie 16 Jun 2023 Reply

    5 stars
    This was AMAZING. I was short on gochujang (had less left in the container than I thought) And didn’t have quite enough to double the sauce recipe, so I had to supplement with cayenne and paprika, which really worried me. But to my surprise it ended up tasting so so so delicious. To give it a healthier spin, I used brown rice and added a whole whack of broccoli slaw (shredded broccoli and cabbage) to the saucy tofu. Thank you so much!

    1. Jeeca 16 Jun 2023 Reply

      Hi Katie, thanks so much for leaving a review! Glad you liked it ◡̈

  24. Ekta Jain 12 Jul 2023 Reply

    5 stars
    This was ABSOLUTELY delicious and super easy toooo!!!

    1. Jeeca 12 Jul 2023 Reply

      Yaaay, hope you enjoyed it Ekta! ◡̈

  25. KS 21 Jul 2023 Reply

    5 stars
    So amazingly delicious. i have made it three times now and we just love it.

    1. Jeeca 21 Jul 2023 Reply

      Glad you do hehe thank you!! ◡̈

  26. Jackie 10 Aug 2023 Reply

    5 stars
    I made this for lunch today and it was amazing! I’ve never prepared tofu by shredding it before, but it’s delicious! Will definitely be going into my rotation!

    1. Jeeca 13 Aug 2023 Reply

      Glad you gave it a try Jackie! Thanks so much ◡̈

  27. Vincent 14 Aug 2023 Reply

    5 stars
    Simply amazing 😍

    1. Jeeca 14 Aug 2023 Reply

      Thank you Vincent! ◡̈

  28. Dena 23 Aug 2023 Reply

    5 stars
    Perfect flavor and texture

    1. Jeeca 23 Aug 2023 Reply

      Thank you Dena!

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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