Pan-Seared Tofu Bulgogi with Caramelized Vegetables
Crispy pan-seared tofu coated in a sweet and savory bulgogi inspired marinade, tossed with caramelized onions, carrots, and bell peppers. This vegan take on a Korean classic comes together in one skillet and is ready in about 35 minutes.
Equipment
- Large skillet or cast iron pan
- Chef's knife
- Mixing bowl
- Tofu press or heavy pan and towel
Ingredients
- 14 oz extra-firm tofu pressed and cubed
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang Korean chili paste
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon black pepper
- 1 medium yellow onion sliced
- 1 medium carrot julienned
- 1 large red bell pepper sliced
- 3 stalks green onions sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds for garnish
Instructions
- Wrap the tofu block in a clean towel and set a heavy pan or cans on top for about 15 minutes to release excess water, which helps it sear instead of steam.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper until smooth.
- Cut the pressed tofu into 1 inch cubes and toss gently with half of the marinade. Let sit for at least 15 minutes, or up to an hour in the fridge for deeper flavor.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer and sear for 3 to 4 minutes per side, until deeply golden and slightly crisp. Transfer to a plate.
- In the same skillet, add the remaining oil along with the sliced onion, carrot, and bell pepper. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and lightly browned at the edges.
- Return the tofu to the skillet along with the remaining marinade. Toss everything for 2 to 3 minutes, letting the sauce reduce slightly and coat every piece.
- Remove from heat and sprinkle with sliced green onions and sesame seeds before serving warm.
Notes
For the crispiest tofu, avoid crowding the pan and sear in batches if needed. Leftovers keep well in the fridge for up to 4 days and reheat best in a skillet rather than the microwave to preserve texture. Pressing the tofu thoroughly is the single most important step for achieving a good crust.