Vegan Korean BBQ Tofu Bowl. Crispy tofu, steamed veggies, and noodles all tossed in a delightful and delicious Korean BBQ sauce.
Recipe Contributor – The Plated Plant (Instagram)
Korean BBQ has a very long history. During the Koguryo Kingdom, Korean BBQ was served. From 37BC to 668AD while the kingdom was in power, Korean BBQ was known as “maekjeok” by the natives.
The dish was primarily beef with chives and a lot of soy sauce. Once the Buddhists, being primarily vegetarian, took over the country the BBQ was almost extinguished. When the Mongols invaded the Korean peninsula and most of the Buddhists left, people started eating meat again.
This dish is so popular today that it has vegetarian and vegan versions.
And Vegan Korean BBQ Tofu Bowl will satisfy that Korean BBQ taste but without the animal cruelty. (another yay!). You should seriously try this recipe. It will not disappoint you.
And as with almost every recipe, you can make it your own by adding whatever vegetables you prefer in the bowl. You don’t have to use exactly what’s in the recipe. For example, if you don’t like broccoli, then use another vegetable. However, I do recommend following the rest of the instructions, especially the first time so you know how truly wonderful it is!
Vegan Korean BBQ Tofu Bowl
- 15 ounces extra firm tofu (1 package)
- 1/2 cup cornstarch (gluten free if following a GF diet)
- 2 tbsp oil for frying
Korean BBQ Sauce –
Veggies in Bowl –
- 2 cups spinach, steamed
- 2 cups broccoli baked or steamed, I baked mine until crispy.
- 1/2 to 3/4 cup edamame, steamed or more or less if you like.
- 1/2 cup green onions, chopped or more or less if you like.
- 1 package lo mein noodles cooked according to package directions.
- Start by pressing tofu. Press for at least 30 to 1 hour if using a towel and a heavy plate, book, or heavy skilled method. If you want a quicker method try The Tofu Xpress (I have one, it's awesome. This is an editor's recommendation, not the author)
- While tofu is being pressed, prepare your BBQ sauce. In a medium sized bowl combine your tamari, coconut sugar, water, sesame oil, gochujang/chili paste, ginger and garlic. Stir to ensure all ingredients are mixed thoroughly.
- After your tofu is pressed, take the block and cut it into cubes. Add tofu to a large mixing bowl and toss with cornstarch, ensuring all tofu is coated.
- Heat oil in a non-stick pan at medium high heat. Add your tofu, making sure not to overcrowd. You may have to work in multiple batches.
- Brown your tofu on all sides. This takes about 3 minutes per side. If tofu is browning too quickly, reduce your heat.
- Remove your tofu from the pan and add your BBQ sauce mixture. Heat on low for two minutes, then return your tofu to the pan. Toss to ensure all tofu is coated and continue to cook for 2 additional minutes. Sauce should thicken due to cornstarch coating your tofu.
- Remove from heat and serve immediately with the veggies listed, or your choice of starch, vegetables, and garnish.
- Nutritional information calculated with low sodium tamari
Looking for Asian recipes? Look here!