Shredded Tofu Bulgogi Rice Bowl

Step 1

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

Step 2

Meanwhile, preheat your air-fryer or oven to 350F/180C.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

If baking, you may need to bake the tofu for 25-30 minutes.

Step 7

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

Step 8

Want it really saucy? You can double the sauce!

Step 9

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

Step 10

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.

Step 11

Taste the tofu and feel free to season more, if desired.

Step 12

Turn off the heat. Serve this hot with rice and garnish with some chopped green onions & sesame seeds, if desired. Enjoy!