Crispy Vegan Korean BBQ Tofu is one of my all-time favorite dishes to prepare. I love how it brings the bold flavors of Korean cuisine right into my kitchen. Every time I make Crispy Vegan Korean BBQ Tofu, my kitchen fills with the mouthwatering aroma of garlic, ginger, and gochujang. It’s amazing how simple ingredients can come together to create such a delightful meal. Whether I’m cooking for myself or entertaining friends, this dish always impresses. With its crispy exterior and tender inside, Crispy Vegan Korean BBQ Tofu is a true comfort food that everyone enjoys!
A Quick and Flavorful Journey
To make this dish, I start by preparing the tofu, which is key to achieving that perfect crispiness. I press the tofu for about 30 minutes to get rid of excess moisture. This step is crucial! While the tofu presses, I mix up the BBQ sauce in a bowl. The combination of tomato sauce, rice wine vinegar, and agave syrup creates a sweet and tangy base. Adding grated apple gives it a unique twist that enhances the flavors. As I whisk in the gochujang and spices, I can already imagine how delicious my Crispy Vegan Korean BBQ Tofu will taste!
Cooking Up a Storm
Once the sauce is ready, I cut the tofu into cubes and coat it with cornstarch and sea salt. I heat up some vegetable oil in my nonstick pan, eagerly waiting for that satisfying sizzle. As I carefully place the tofu in the pan, I watch it turn golden brown, and my excitement grows! The sound of frying tofu is music to my ears. After the tofu is perfectly crispy, I toss it in the skillet with half of the BBQ sauce, letting it soak up all those rich flavors. The last step is the best: serving my Crispy Vegan Korean BBQ Tofu with a sprinkle of scallions and sesame seeds, alongside fluffy rice and vibrant veggies.
Every bite of Crispy Vegan Korean BBQ Tofu is a burst of flavor that takes me back to my favorite Korean BBQ spots. I love sharing this dish with family and friends, watching their faces light up as they take their first bite. It’s not just a meal; it’s a joyful experience! This recipe is perfect for weeknight dinners, meal prepping, or special occasions. With its easy preparation and delicious results, I know I’ll keep making Crispy Vegan Korean BBQ Tofu time and time again. What’s not to love about this easy, flavorful, and satisfying dish?
Table of Contents
Chef’s Notes- Crispy Vegan Korean BBQ Tofu
- Pressing Tofu: Always press the tofu for at least 30 minutes to remove excess moisture. This step is crucial for achieving that perfect crispy texture. If you can, use a tofu press; otherwise, use heavy books or a cast-iron skillet as weights.
- Cutting the Tofu: When cutting the tofu, consider the shape and size. For maximum crispiness, smaller cubes will cook more evenly and quickly, while thinner slices provide a delightful crunch.
- Coating Tips: Ensure the tofu is evenly coated with cornstarch to get that nice crispy crust. Toss gently in the bowl to avoid breaking the tofu pieces.
- Frying Temperature: Make sure the oil is hot before adding the tofu. You can test this by dropping a small piece of tofu in; if it sizzles immediately, you’re ready to fry.
- Sauce Balance: Adjust the sweetness or spiciness of the sauce according to your preference by varying the amount of agave syrup or gochujang. Taste the sauce before adding it to the tofu to customize it.
- Serving Suggestions: Pair the crispy tofu with steamed rice, quinoa, or even cauliflower rice for a low-carb option. Add colorful stir-fried vegetables like bell peppers, carrots, and snap peas to increase the dish’s nutritional value.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to restore crispiness instead of microwaving.
- Meal Prep: This dish is excellent for meal prep! Consider making a double batch of the sauce and marinating the tofu in advance for quick weeknight dinners.
Crispy Vegan Korean BBQ Tofu
4
15
minutes30
minutes400
kcal45
minutesGet ready to elevate your dinner with this Crispy Vegan Korean BBQ Tofu! Bursting with sweet, spicy, and tangy flavors, this dish is a masterpiece that’s both easy to prepare and incredibly satisfying. Perfectly crispy on the outside and tender within, the rich Korean BBQ sauce infused with gochujang brings an authentic taste right to your kitchen. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is sure to impress. Ideal for weeknight meals or entertaining friends, embrace the bold flavors and discover your new favorite comfort food today!
Ingredients
- Protein
1 block (15 ounces) extra-firm tofu pressed and cubed
- Sauce Ingredients
1/2 cup canned tomato sauce
1/4 cup rice wine vinegar
1/4 cup gluten-free soy sauce or liquid aminos
2 tablespoons agave nectar
2 teaspoons gochujang (Korean chili paste)
1 small apple finely grated
2 cloves garlic minced
1 inch fresh ginger grated
1 tablespoon toasted sesame seeds
- Breading
1/2 cup cornstarch
1 teaspoon sea salt
- For Frying
Vegetable oil as needed
- Alternative Ingredients:
Soy sauce substitutes: Tamari or coconut aminos for a gluten-free option.
Agave syrup alternatives: Maple syrup or honey if not vegan for sweetness.
Gochujang substitute: Sriracha or a homemade mix of chili paste with a bit of sweetness.
Cornstarch alternatives: Arrowroot powder or rice flour for gluten-free thickening.
Tofu substitutes: Tempeh or seitan for a different texture.
Tomato sauce alternatives: Ketchup or pureed tomato can be used in a pinch.
Rice wine vinegar alternatives: Apple cider vinegar or white wine vinegar for acidity.
Sesame seeds substitutes: Pumpkin seeds or sunflower seeds for garnishing.
Directions
- Prepare the Tofu – 30 minutes: Begin by pressing the tofu to remove excess moisture, enhancing its crispiness. Place the block of extra-firm tofu between paper towels or a clean kitchen towel, and apply pressure using a heavy object or tofu press for at least 30 minutes. 10 minutes: In a medium mixing bowl, combine the tomato sauce, rice wine vinegar, gluten-free soy sauce, agave syrup, gochujang, grated apple, minced garlic, and grated ginger. Whisk thoroughly until all ingredients are well incorporated and the sauce is smooth. Set the mixture aside to allow the flavors to meld.
- Coat the Tofu – 5 minutes: Cut the pressed tofu into your preferred shapes, such as cubes or thin slices. Transfer the tofu pieces to a large mixing bowl, sprinkle with cornstarch and sea salt, and gently toss until each piece is evenly coated. 15 minutes: Heat a generous amount of vegetable oil in a nonstick skillet over medium-high heat. Once hot, add the tofu in batches to avoid overcrowding. Fry each side for a few minutes until golden brown and crispy. Remove the tofu from the pan and place on a paper towel-lined plate to drain excess oil.
- Combine with Sauce – 5 minutes: Wipe the skillet clean, then return it to medium heat and pour in half of the prepared BBQ sauce. Let it simmer for about a minute before adding the crispy tofu back into the pan. Toss the tofu to ensure it’s well coated with the sauce and cook for an additional minute.
- Serve – 2 minutes: Transfer the sauced tofu to serving plates, drizzle with any remaining sauce, and garnish with chopped scallions. Accompany with steamed rice and your choice of vegetables.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- Nonstick Pan
Notes
- Ensure the tofu is thoroughly pressed to achieve maximum crispiness. Using a nonstick pan and adequate oil is key to prevent sticking and ensure even browning. For an extra flavor boost, marinate the tofu in the sauce for 15 minutes before coating with cornstarch. Serve this dish with steamed vegetables like broccoli, snap peas, or bell peppers to add color and nutrients. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prepping. For a gluten-free version, opt for tamari or coconut aminos instead of traditional soy sauce.
Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 35g
- Protein: 20g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Fiber: 5g
- Sugar: 15g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 3mg
FAQs- Crispy Vegan Korean BBQ Tofu
Can I use soft or silken tofu instead of extra-firm tofu?
No, soft or silken tofu won’t work well for this recipe as it doesn’t hold its shape. Extra-firm tofu is best for achieving the desired crispy texture.
Is gochujang spicy? How can I adjust the spice level?
Yes, gochujang has a mild to medium heat level. If you prefer less spice, start with a smaller amount and gradually add more to taste.
What can I use instead of agave syrup?
You can substitute agave syrup with maple syrup or honey (if not vegan) for a similar sweetness.
How can I make this dish gluten-free?
Use gluten-free soy sauce (like tamari) or liquid aminos and ensure that any additional sauces or ingredients are labeled gluten-free.
Can I bake the tofu instead of frying it?
Yes, for a healthier version, you can bake the coated tofu. Preheat your oven to 400°F (200°C), place the tofu on a lined baking sheet, and bake for about 25-30 minutes, flipping halfway through until golden and crispy. Just be sure to spray or brush a little oil to help with crispiness.
