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Vegan Korean Bulgogi

Hands-On Time 15 minutes


  • 1 cups brown rice
  • 14 oz. extra firm tofu
  • 1 onion
  • 4 cloves garlic crushed
  • 1 Tbs. maple syrup
  • 2 Tbs. rice vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. sriracha

For Instant Pot Rice

  • 1 cups brown rice listed above
  • 1 1/4 cups water


For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For bulgogi:

  • Drain the tofu and press between paper towels with a heavy skillet on top for a few minutes.
  • Crumble tofu with a fork.
  • Add onion and garlic to a medium-sized pan and cook until soft.
  • Add the tofu and cook 2-3 minutes more.
  • Mix remaining ingredients and pour over the tofu, stirring to combine.
  • Serve over rice.