Korean BBQ Tofu Recipe


Korean BBQ Sauce

  • 3/4 cup coconut sugar
  • 3/4 cup tamari
  • 1/4 cup water
  • 1 tablespoon rice wine vinegar
  • 1/2 – 1 tablespoon sriracha
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons freshly grated ginger
  • 5 cloves garlic, squeezed through a garlic press
  • 1 tablespoon tapioca starch
  • 1 tablespoon water
  • 1 block firm tofu , drained

Korean BBQ Tofu Recipe

  1. In a saucepan combine the coconut sugar, tamari, water, rice wine vinegar, sriracha, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
  2. Meanwhile, combine the tapioca starch and water until smooth.
  3. Once the sauce is at a boil, add in the starch mixture and whisk until thick.
  4. Remove from heat and let cool slightly.
  5. Store in an airtight container for two to three weeks.
  1. Slice the tofu in slabs, about 1/2 ” thick.
  2. Heat a cast-iron skillet over medium high heat. Add a spoonful of your favourite cooking oil (I used coconut oil).
  3. Add the tofu in a single layer and fry until golden, flip over and fry the other side.
  4. Pour on the Korean BBQ sauce – however much you like. I like lots….!
  5. Leave on the heat for a minute or two until the sauce is hot and bubbly.
  6. Serve over rice with a sprinkle of green onions and sesame seeds. Enjoy!

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