Ingredients
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1 block (14 oz) extra-firm tofu, pressed and sliced into rectangles
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2 tablespoons gochujang (Korean red pepper paste)
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2 tablespoons low-sodium soy sauce or tamari (gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1 teaspoon sesame oil
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1 teaspoon toasted sesame seeds
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2 green onions, thinly sliced
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1 Vegetable oil for grilling
Directions
Remove the grilled Korean tofu from the heat and transfer it to a serving platter. Sprinkle with toasted sesame seeds and the remaining sliced green onions.
Serve your Vegan Grilled Korean Tofu BBQ with steamed rice and kimchi for an authentic Korean barbecue experience. Enjoy the spicy kick and smoky flavors!
Steps
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1
Done
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In a bowl, combine gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, sesame oil, and half of the sliced green onions. This will be your spicy Korean BBQ marinade. |
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2
Done
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Slice the pressed tofu into rectangles, approximately 1/2 inch thick, and place them in a shallow dish. |
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3
Done
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Pour the marinade over the tofu slices, ensuring they are evenly coated. Let the tofu marinate for at least 30 minutes, or longer for more flavor. You can also marinate it overnight in the refrigerator for maximum taste. |
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4
Done
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Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Brush the grill grates with vegetable oil to prevent sticking. |
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5
Done
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Carefully place the marinated tofu slices on the grill. Grill for about 2-3 minutes on each side, or until grill marks form and the tofu is heated through. |
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6
Done
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While grilling, brush the tofu slices with any remaining marinade to enhance the flavor. |
