Bulgogi-style Shredded Tofu

• servings: Servings: 2
• total time: 25 minutes

Ingredients

Tofu

1 block extra-firm tofu, pressed and shredded

Salt and pepper, to taste

Cooking spray

Sauce

1/4 cup gochujang

1/4 cup low-sodium soy sauce

2 tbsp rice vinegar

3 tbsp honey

2 tsp granulated garlic

1 tsp ground ginger

1/2 tbsp sesame oil

1 tsp red pepper flakes

Serving Suggestions (Optional)

Cooked rice

Fried egg

Sesame seeds

Shredded carrots

Sliced green onions

Directions

Bake the Tofu

Preheat oven to 400°F.

Spread the shredded tofu evenly on a baking sheet.

Season with salt and pepper, then lightly spray with oil.

Bake for about 20–30 minutes, tossing every 10 minutes, until crispy.

Prepare the Sauce

In a bowl, mix together gochujang, soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes until well combined.

Combine and Cook

Heat a pan over medium-low heat.

Add the crispy tofu and pour in the sauce.

Stir continuously until the sauce thickens and evenly coats the tofu.

Serve

Spoon the tofu over a bed of rice.

Garnish with a fried egg, sesame seeds, shredded carrots, and green onions, if desired.

Serve immediately and enjoy!