Korean BBQ Tofu
I love trying new types of cuisine, but one that I’m not too familiar with is Korean food. I did a little googling and was excited to try this recipe for Korean BBQ sauce from Simply Scratch. This sauce is completely irresistible- I was literally eating it with a spoon. My roommate went crazy for it as well. Don’t just save it for tofu- put it on everything you possibly can. You won’t be able to resist this sweet, salty, thick glaze with a hint of spiciness.
I adapted the recipe to use what I had on hand, including coconut sugar which is a sweetener that is low on the glycemic index, and I think a great replacement for brown sugar.
Korean BBQ Tofu (adapted from Simply Scratch)
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
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.
Meanwhile, combine the tapioca starch and water until smooth.
Once the sauce is at a boil, add in the starch mixture and whisk until thick.
Remove from heat and let cool slightly.
Store in an airtight container for two to three weeks.
- 1 block firm tofu (*I used Wildwood organic sprouted tofu), drained
Slice the tofu in slabs, about 1/2 ” thick.
Heat a cast-iron skillet over medium high heat. Add a spoonful of your favourite cooking oil (I used coconut oil).
Add the tofu in a single layer and fry until golden, flip over and fry the other side.
Pour on the Korean BBQ sauce – however much you like. I like lots….!
Leave on the heat for a minute or two until the sauce is hot and bubbly.
Serve over rice with a sprinkle of green onions and sesame seeds. Enjoy!