Korean BBQ Tofu (Bulgogi Tofu)
A few weeks ago I taught a Korean cooking class, which offered a slew of challenges and new recipes! Since I don’t have a Korean grandmother to share family recipes with me, I turned to the blog-world for inspiration and guidance. I made this mighty delicious Korean BBQ Tofu, inspired from this version I found at Manifest Vegan. This recipe for Korean BBQ Tofu is an easy, spicy main dish. Serve with lots of greens to balance out all that spice! And if you really love the flavors and spice of Korean foods, find my recipe for Homemade Kim chi– the spicy cabbage condiment found at every Korean meal- here on Green Living Ideas.
(And don’t forget– our book giveaway is still going on! Win one of three copies of American Terroir by Rowan Jacobson!)
Korean BBQ Tofu
One 14 oz block extra firm tofu
½ cup thinly sliced red onion
½ cup sliced green onions
3 cloves garlic, minced
1 Tablespoon fresh grated ginger
½ – ⅔ cup wheat free tamari or soy sauce
1 pear, cored and shredded
¼ cup toasted sesame oil
¼ cup organic sugar
¼ cup mirin
2 Tablespoons rice vinegar
1 teaspoon black pepper
1 teaspoon Korean red chili flakes (gochugaru) (more to taste)
High heat oil, for grilling
- Wrap tofu in a towel. Place into a colander and layer with a plate and heavy items to weigh down the tofu (or just use a high-protein tofu, which has the water already pressed out!).
- Slice tofu very thinly. Place tofu slices in a deep baking dish. Sprinkle onions, green onions, garlic, and ginger on top.
- In medium sized bowl, combine tamari, shredded pear, sesame oil, sugar, mirin, vinegar, and peppers and stir well to combine. Pour marinade over tofu and vegetable mixture. Cover and refrigerate for eight hours or overnight.
- Remove tofu slices from the marinade. Heat a few Tablespoons oil in a heavy skillet or cast iron pan over medium-high heat. Add tofu to pan (working in batches if necessary) and grill until browned on both sides. Cover with just enough marinade (including onions, etc.) to cover. Let simmer until marinade is absorbed and vegetables are soft. Serve with rice and veggies! Enjoy!
Yield: 3-4 servings