Korean BBQ Tofu (Vegan & Oil-Free Recipe)
Korean BBQ tofu is a quick and easy vegan and oil-free recipe featuring crispy baked or air-fried tofu smothered in bold and spicy Korean BBQ sauce powered by spicy gochujang paste.
Servings: 4
Calories: 217kcal
Equipment
- 1 medium saucepan large enough to add crispy tofu cubes after baking or air-frying.
Ingredients
- 16 ounces Tofu firm or extra-firm
- 6 tablespoons soy sauce use Tamari or liquid aminos for gluten-free
- 2 tablespoons lemon juice or rice vinegar
- 2 tablespoons cornstarch (corn flour) use 1 tablespoon for tofu + 1 tablespoon for sauce
- ¼ cup rice vinegar
- ¼ cup maple syrup
- 1 tablespoon gochujang paste (see note 1)
- 1 tablespoon garlic minced or pressed
- 1 tablespoon ginger grated or finely minced
- 3 medium green onions 1 finely minced for sauce + 2 sliced for garnish
- ¼ cup water
- 2 tablespoons sesame seeds optional for garnish
Instructions
- Press the tofu for 15 minutes. Use a tofu press or wrap the block in paper towels and press it between 2 plates, placing something heavy on the top plate to weigh it down.
- Cut the tofu into cubes or slice it into bite-sized pieces. Toss the tofu in a shallow bowl with 2 tablespoons of soy sauce and 2 tablespoons of lemon juice. Rest it for at least 5 minutes.
How to bake crispy tofu
- Preheat the oven to 400 F (200 C). While the oven heats, toss the tofu with 1 tablespoon of cornstarch.
- Place the tofu separated, in a single layer, on a parchment-lined baking sheet. Bake for 15-20 minutes (longer for thicker pieces), tossing them halfway through so they brown evenly.
How to air-fry crispy tofu
- Preheat the air fryer to 380 F (195 C). Toss the tofu with 1 tablespoon of cornstarch.
- Add the tofu to the air fryer basket, separated, in a single layer. Air fry for 10-12 minutes, tossing halfway through until the tofu is golden brown and firm.
Make the sauce and finish
- Prepare the sauce, allowing about 15 minutes for it to simmer. Add ¼ cup of soy sauce, rice vinegar, and maple syrup plus 1 tablespoon gochujang, pressed garlic, minced ginger, and 1 finely chopped green onion to a heavy-bottomed saucepan.
- Bring the ingredients to a simmer over medium-high heat, stirring or whisking to combine the ingredients.
- In a measuring cup or small dish, combine ¼ cup cold water with 1 tablespoon cornstarch. Whisk the cornstarch slurry into the simmering sauce. Adjust the heat so the sauce is barely simmering and cook for 15 minutes, stirring occasionally.
- Once the tofu is done and your sauce is on point, transfer the tofu to the saucepan and mix it with the sauce.
- Garnish with the remaining 2 sliced green onions and 2 tablespoons of sesame seeds. Serve over rice if desired.
Notes
- Gochujang is a Korean red chili paste available in many grocery stores. You can substitute it with sriracha or another chili paste mixed with ½ teaspoon of miso paste; however, the flavor will differ from the original recipe. You can also mix gochugaru (Korean red pepper powder) with ½ teaspoon of miso paste.
- Total time is based on baking tofu. Your time will vary if you use an air fryer.
- Store tofu in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or wrap the tofu in foil and heat in the oven or in a steamer basket. For food safety reasons, it's best to store cooked rice separately.
Nutrition
Calories: 217kcal | Carbohydrates: 25g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1519mg | Potassium: 177mg | Fiber: 2g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 3mg