Korean Barbecue Tofu Recipes
KOREAN BARBECUE TOFU
Make and share this Korean Barbecue Tofu recipe from Food.com.
Provided by Hadice
Categories Soy/Tofu
Time 2h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate tofu at least 2 hours (overnight is best) in a mixture of ingredients #2-#6.
- Brown with sides in a skillet in the oil.
- Garnish with chopped green onion, mushrooms and snow peas.
- Enjoy!
KOREAN STYLE BBQ TOFU
A sweet, savoury and spicy marinade infuses slices of otherwise plain tofu before they're crusted in sesame seeds and grilled to crispy perfection. More tofu recipes and ideas are in my cookbooks: http://yummysmells.blogspot.ca/p/buy-sarahs-cookbooks.html
Provided by YummySmellsca
Categories Soy/Tofu
Time P1DT15m
Yield 1 lb tofu, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients (except tofu and sesame seeds) in a blender and puree. Pour into a shallow dish.
- Place tofu in the marinade, turning to coat. Cover and place in the fridge for 24 hours - 5 days.
- Remove tofu from the marinade (you can use it to make a sauce if you want, since there's no raw meat involved) and roll in the sesame seeds.
- Preheat a grill pan or skillet over medium high heat (I don't recommend an actual barbecue for this unless the grate is really narrow). Grease well.
- Place tofu in one layer on the pan and cook 6 minutes, then carefully turn over and cook another 5-6 minutes.
- Serve as part of a rice or noodle bowl, or with a stir fry. This also tastes great as part of a sandwich or wrap.
Nutrition Facts : Calories 243.8, Fat 16.1, SaturatedFat 2.6, Sodium 1355.2, Carbohydrate 15.3, Fiber 3.6, Sugar 7.7, Protein 13.8
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- Start by pressing your tofu. I will link to my tofu guide below if you would like a step by step of that process. Press the block of tofu for at least 30 minutes, the longer the better. You can even do it in the morning before you plan to make it.
- When you are ready to eat, make the Korean BBQ sauce first. In a medium sized mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, agave, Gochujang, the finely grated apple, garlic and ginger, and the sesame seeds. Whisk until combined. Set aside.
- Then, take your pressed block of tofu, cut into cubes, or thinner rectangular slices like I did. Whatever you prefer. Add the tofu to a large mixing bowl, then sprinkle with the corn starch and salt. Toss to coat all of the tofu.
- Now, heat a little bit of oil at the bottom of a non stick pan on medium high. Add the tofu to the pan, don't over crowd it, if the pan is too small to fit all of it, do it in two batches.
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