Vegan Crispy Korean BBQ Tofu
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| Image by rabbitandwolves |
Super crispy tofu tossed in the most delicious Korean inspired BBQ sauce. Can be totally gluten free!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Course: Main Course
Servings: 4
Author: Lauren Hartmann
Ingredients:
- 1 Block(15oz.) Extra firm tofu
- 1/2 Cup Tomato sauce, canned
- 1/4 Cup Rice Wine Vinegar
- 1/4 Cup Soy sauce or liquid aminos
- 2 Tablespoons Agave syrup
- 2 Teaspoons Gochujang paste
- 1 Small Apple, finely grated
- 2 Cloves Garlic, finely grated
- 1 inch piece Fresh ginger, finely grated
- 1 Tablespoon Sesame seeds
- 1/2 Cup Corn starch
- 1 Teaspoon Salt
- Oil for frying
- Scallions for serving
- Rice for serving
Instructions:
- 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.
For full instructions you can Visit: rabbitandwolves
