Do you think tofu is tasteless and boring? Then you have always cooked it the wrong way! Tofu doesn’t have a strong flavor itself. But, thanks to its absorbent texture, it is suitable for marinades and can be flavored with sauces and spices of all kinds. Moreover, it becomes very crispy if fried in the pan or in the oven.
I paired tofu with wholegrain rice Chinese noodles, grilled vegetables, grilled nectarines and lots of fresh cilantro and spring onions. Since this tofu is very tasty, you don’t need to pair it with many other ingredients, a simple bowl of white rice is just great.
You will no longer look at tofu the same way after trying this recipe!
If you make this recipe, please leave me a comment, rate the recipe or share a photo of your creation on Instagram!
Crispy Korean BBQ tofu
- wok or fry pan
- 200 grams / 7 oz extra firm tofu
- 65 grams / 1/4 cup Tomato sauce ( I use organic, low sugar and low sodium Ketchup, chose GF if needed)
- 20 grams / 1/8 cup Rice vinegar
- 30 grams/ 1/8 cup soy sauce or Tamari for gluten-free
- 1 tbsp agave syrup
- 1 tsp Sriracha sauce or other chili sauce
- 1 clove garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tbsp sesame seeds, white and black
- 1/4 cup corn starch
- 1/2 tsp salt
- oil for frying coconut oil or ghee
- 200 grams whole grain rice vermicelli, for serving
- Start by draining your tofu. Wrap it in paper towels and place on a plate. Weigh it down with a heavy object for at least 30 minutes. Cut the tofu into cubes, and add to a large bowl together with the corn starch. Toss to coat evenly.
- Make the Korean BBQ sauce. In a medium size bowl, whisk together ketchup, rice vinegar, soy sauce, agave, Sriracha, garlic and ginger. Add the sesame seeds and combine. Set aside whilst frying the tofu.
- In a large wok or frying pan, heat some coconut oil or ghee on medium high.
- Add the tofu to the pan. Cook each side of the tofu cubes until golden brown and crispy. This will take a few minutes on each side.
- Remove all of the tofu from the pan, place in a bowl.
- Clean the pan with paper towel and add half of the Korean BBQ sauce.
- Heat on low until the sauce starts to thciken (about one minute) , then add all the tofu back.
- Toss to coat the tofu and cook for a minute.
- Remove from heat and drizzle with remaining sauce.
- Serve with rice vermicelli.