Hello everyone!
Thank you so much for your love for my Korean Vegan Soybean Sprouts Rice recipe!! So here I’m, with another Korean vegan recipe!!
Bulgogi is one of the most popular Korean food and it is super delicious! If you want to check out my regular beef bulgogi recipe, CLICK HERE!
I came up with this recipe and shared it on this blog about 2 years ago, but never made a video recipe. I was like, why not??
Fried tofu and mushroom soak up deliciously savory and sweet bulgogi sauce like a sponge and the flavor is so pure!! This recipe is a must-try, even though you are not a vegetarian or vegan. I highly recommend it!!!
Hope you guys give this Vegan bulgogi recipe a try and enjoy it as much as we did!!
Vegan Bulgogi
- Total Time: 20 mins
- Yield: 2 1x
Description
Ingredients
- 1/2 block (6 oz) of firm or extra firm tofu, wrap in a paper towel for 5 min to get rid of excess water then cut into 1/2″x1/2″ cubes (If you are using only tofu, use whole 14oz)
- 2 tbsp soy sauce
- 2 tbsp agave nectar, honey, or sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 3 cloves garlic, minced (approximately 1 tbsp)
- 2 tbsp cooking oil
- 3 cups beech, oyster, or any mushrooms
- 2 green onions, chopped
- chive sprouts for garnish, optional
Instructions
- Heat a large skillet over medium-high heat; add oil and swirl to coat. Add tofu cubes carefully and spread out evenly. Toss or stir around every 2 to 3 minutes so they will brown up evenly. It will take about 7 to 8 minutes total. If it takes too long, increase the heat to high.
- Meanwhile, in a small mixing bowl, combine soy sauce, agave nectar, sesame oil, sesame seeds, and minced garlic Then set aside.
- When tofu is browned on all sides, add mushrooms and combine with tofu. Cook for 3 minutes, but don’t stir too much- this will allow the mushrooms to turn nicely golden brown.
- Stir in the sauce we made earlier, and cook for about 1 minute. The moisture should evaporate quickly. Remove from heat, and stir in the green onion.
- Serve with warm cooked rice and sprinkle with sesame seeds and green onion. Add chive sprouts if you have them as well. Enjoy!
Notes
Tofu and mushrooms needs a bit more patient to be golden brown, so let them do their magic in the skillet!
- Prep Time: 5 mins
- Cook Time: 15 mins
21 comments
I was looking for an easy tofu recipe this week, and I saw the YouTube video of this recipe. I like mushrooms, so I gave it a try. It’s wonderful! So easy to make. Very tasty. I would recommend this vegan dinner.
Very tasty, thanks!
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I made it this morning for my lunch box. So easy to prepare and it is vegan!!! Gomawoyo!!!
I made this dish with shiitake mushrooms and it was so delicious. Can you please add more vegetarian and seafood recipes 🙂 thank you!!!
Hi Moana!
Of course! I love creating vegetarian, vegan and seafood recipes! More to come!!
Thank you for all these delicious recipes! I don’t get tired watching you! You and Jacob look sweet😊
Really good! Fast and tasty! Thank you for this recipe! I used King mushrooms, that’s what I had on hand. 🙂
Love king mushrooms! The texture is wonderful! Such a great idea Lori!
Hello seonkyoung,just saw ur receipe.i am vegetarian.but i don’t eat onion.do you have any suggest what ingridient for replace onion?thank you.
Hello! I don’t think there is quite an ingredients like onion -I understand you don’t eat them, though, it will be very tough to ‘substitute/replace’ for the same flavor/effects to the dish. Not sure why you don’t eat them, but if you just don’t like the flavor, then try some mild onion family vegetables- such as leek, it will be great.
Really good! I had substituting in recipes and had to use shiitake and regular onions and still was awesome! 감사 !!
love to hear that it went well!
This is my first recipe of yours I’ve tried. It was so easy and delicious! And I do not like cooking, so if I can do it, anyone can lol. I added napa cabbage and carrots because I had leftovers. And I used garlic powder because I didn’t have garlic. Thank you for the variety of vegetarian recipes. I plan on trying others.
I discovered you from a link from Just One Cookbook to your vegetarian kimchi recipe. I am really keen on trying your it because I love kimchi and haven’t found vegetarian kimchi offered at the Asian markets near me.
I live in the Bay Area and loved your post on Mendocino. Have you gone to Big Sur? That’s one of my favorite places. A bit further trek from your area, but definitely worth the drive.
I made this with tempeh and oyster mushrooms and it was amazing! I might lessen the sweetener next time though 🙂 I love all your vegan recipes…. korean food is one my family’s favorite cuisines so thank you for the vegan korean recipes!
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I love tofu, but I can also get good eggplant. I’m wondering if the earthiness of eggplant would do well with this also?
Have you ever tried adding gochujang to the sauce in that recipe? ( That is just how usually make bulgogi sace).
Yes, the gochujang base bulgogi sauce would also work great on this!
I haven’t tried yet because I just saw it today. But I am planning to make this with my daughter. Thank you for this vegan recipe. I hope you will have more in the future. I love watching you cook.
Thank you for this recipe! I made it today and it was easy and delicious!
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I love this recipe! I’ve made it several times so far, and I keep coming back to it. It’s perfect as is, but I’ll sometimes toss in some baby bok choy or other veggies to make it a complete meal. My favorite: kimchi. Thank you so much for posting this and sharing it with us!
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Ummm sounds delicious with baby bok choy!