Vegan Crispy Korean BBQ Tofu is everything you’d want it to be. Crispy, spicy, easy, and amazing!
Recipe Contributor – Rabbit and Wolves (Instagram) Rabbit and Wolves (Website) Rabbit and Wolves (Facebook)
I seem to be on a BBQ Tofu kick lately. Last week was Vegan BBQ Tofu Bowl and now Vegan Crispy Korean BBQ Tofu. But can you really EVER get enough of BBQ tofu?
When cooked perfectly, BBQ tofu is such a delicious yet simple delight. Super crispy and super spicy. And this Korean sauce has it all! Added bonus! For all you gluten free plant eaters, get ready to gobble up some tofu because this recipe is also gluten free.
As Lauren from Rabbit and Wolves writes, “When we lived in New York City, Korean food was one of my go to dinners. I tried so many restaurants and loved every minute of it. I wanted to bring a little bit of love to you guys, and when I miss New York, I just throw this together and everything seems a little bit better. A little more like home. Which is exactly what comfort food should invoke. Good food should give you all the feels.”
This is a MUST try recipe. Trust me, you’ll be SO happy you did.
Vegan Crispy Korean BBQ Tofu
- 15 ounces extra firm tofu (1 block)
- 1/2 cup tomato sauce, canned
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce or liquid aminos For GF can also use Tamari
- 2 tbsp agave syrup
- 2 tsp gochujang
- 1 small apple, finely grated
- 2 cloves garlic
- 1 inch of fresh ginger, finely grated
- 1 tbsp sesame seeds
- 1/2 cup cornstarch
- 1 tsp salt
- oil for frying
- scallions for serving
- rice for serving
- Start by pressing your tofu. 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 the BBQ.
- 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.
- Take your pressed block of tofu, cut into cubes, or thinner rectangular slices like I did. Whichever you prefer. Add the tofu to a large mixing bowl, then sprinkle with the cornstarch 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 heat. Add the tofu to the pan, don't over crowd it. If the pan is too small to fit all of it, cook the tofu in two batches.
- Brown the tofu on all sides, reducing heat as needed. It will take a few minutes on each side to get the tofu nice and crispy. Remove all of the tofu from the plan, place in a bowl.
- If there is any leftover oil in the pan, wipe it out. Then return the pan to the heat and add about half of the Korean BBQ sauce. Heat on low for a minute, then add all of the tofu back to the pan.
- Toss to coat the tofu and cook for a minute. Then remove from heat. Serve immediately with rice and veggies if you want. Drizzle the remaining sauce over the top and garnish with scallions or chives.