Vegan Crispy Korean Bbq Tofu
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
Preparation
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
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 pan, 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!
