VEGAN · Medium · 35 min
Tofu Veg Bokkeumbap — Vegan
By Bokki Curator
Pressed tofu + starch crust so cubes crisp under sauce not weep.
TL;DR
Pressed tofu + starch crust so cubes crisp under sauce not weep.
Prep 25 minCook 10 minServes 2
Ingredients
- 2 cups rice
- 200g firm tofu pressed 20 min, cubed 1.5cm, 1 Tbsp potato starch
- Mushrooms, carrot, onion
- 1 Tbsp soy, 1 tsp miso, 1 tsp sugar, sesame oil
Steps
- Toss tofu starch, sear 90 sec per face 3 min, remove.
- Aromatics 1 min, rice 2 min, return tofu with miso-soy glaze.
Tips
- Press reduces 15% mass; skip = soggy.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Classic and rose tteokbokki →Bokki variations start from the street-cart sauce, then fork.