Shredded Tofu Bulgogi Bowl

Now, we are no strangers to tofu here and have done many things in the name of cookery, but I’m pretty sure I haven’t ever grated it…? But I’m now intrigued by this recipe  by The Foodie Takes Flight so have it on my planner for this week. (Image also courtesy of the website). She suggests using a Nashi (aka Asian) pear which is a crisp and sweet variety, or a Fuji apple which has similar properties. It’s not impossible but not likely we’ll have those in stock next week, but the Organic side will be trying out some Candine which have been good in previous years and should fit the bill, failing that I’d try a Crimson Crisp or any crisp textured variety. If you’re struggling to get hold of gochujang paste, I’ve just an equal mix of a decent sriracha and miso paste fits the bill.

Ingredients (Serves 3)
500g extra firm tofu
80g Nashi Pear or crisp, sweet apple
1 tbsp soy sauce
1.5 tbsp gochujang paste
2 tbsp sesame oil
1 tbsp sesame seeds
1tsp dark soy
1.5 tsp finely grated ginger
3 cloves garlic, crushed

To serve:
Finely sliced spring onion
sesame seeds
steamed rice (Japanese sushi rice was used by The Foodie Takes Flight)


For the 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.

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


  • 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!