Korean BBQ Tofu

Publised on 16/05/2024. Last Updated on 24/08/2024 by Richard

Sticky Korean BBQ tofu. A quick protein packed vegan dinner made with gochujang and crispy nuggets of tofu.

My korean BBQ Tofu isn’t just a dish; it's a vegan revelation! Packed with bold flavours and crispy yet sticky textures, it’s one of those recipes that turns “I guess I'll try tofu” into “I NEED more tofu in my life!” I mean, the first time I tried making this dish, it was so outrageously good, I ended up having it for dinner every night for a week. We call that a hyperfixation meal, folks! This recipe not only satisfies those Korean BBQ cravings but does so in a way that's entirely vegan and utterly delicious.

If you're new to tofu, this could be the best introductory dish out there! The crispy tofu is super satisfying to eat and the sticky sweet, spicy sauce coats everything so perfectly. Pair with some steamed rice and veggies and that's dinner set! Oh and it's ready in 25 mins - quick AND delish! Love the combo of BBQ and tofu? Try my BBQ Shredded Tofu recipe after this one!

🍝 Ingredients You’ll Need For Korean BBQ Tofu

Ready to get your Korean BBQ Tofu on the go? Here’s the breakdown of what you’ll need. The full recipe with precise quantities is waiting for you at the bottom of the page in the recipe card.

For the Tofu:

• Extra firm tofu
• Gochujang
• Soy sauce (or tamari for a gluten-free option)
• Corn starch
• Sunflower oil

For the Korean BBQ Sauce:

• Brown sugar
• Fresh garlic
• Fresh ginger
• Gochujang
• Soy sauce (or tamari for a gluten-free option)
• Sesame oil
• White rice vinegar
• Water
• Corn starch

🌶 What is Gochujang?

At the heart of our Korean BBQ Tofu is gochujang, a rich and spicy Korean paste made from red chilli, glutinous rice, fermented soybeans, and salt. It's this magic ingredient that gives Korean BBQ its distinctive kick and deep, savoury undertones. It's one of my favourite ingredients and you can find it all over this blog, in recipes like my Gochujang Mayo, my Vegan Bibimbap and my Vegan Banh Mi!

🔀 Ingredient substitutions

Fancy a little tweak to the recipe? No problem! Here’s how you can switch things up:

• No gochujang? Try miso paste mixed with a little chilli sauce.
• Out of sesame oil? A dash of olive oil can work in a pinch, but you'll miss that sesame flavour. I promise!
• Avoiding soy sauce? Coconut aminos or tamari are a nice gluten free alternative.
• Soy free? Why not use Burmese tofu instead? It's made with chickpeas instead of soy beans! However, remember that this recipe also contains soy sauce and gochujang - both of which contain soy.

🍳 How to Make Korean BBQ Tofu

Ready to get cooking? Here’s a quick rundown before you dive into the full recipe below:

Prepare the Tofu: Start by baking or air frying your tofu until it's perfectly crispy. Oh and dont forget to toss in that crispy spicy batter first.

Whip Up the Sauce: Simmer the Korean BBQ sauce ingredients until gorgeously thick. Use the cornstarch slurry to thicken!

Combine: Toss the crispy tofu in the sauce to coat it beautifully.

Serve: Plate up with rice, sprinkle over some sesame seeds and spring onions, and add a side of kimchi or broccoli if you like.

🤷‍♀️ Korean BBQ FAQs

And there you have it! A simple, flavour-packed Korean BBQ Tofu that’ll have you and your guests coming back for seconds, thirds, and maybe even fourths. Don’t forget to snap a pic of your culinary masterpiece and tag @schoolnightvegan on social media. I’d love to see your creations!

Craving more Korean delights? Check out similar recipes like my vegan kimchi pancakes or my vegan bibimbap.

Korean BBQ Tofu

Sticky Korean BBQ tofu. A quick protein packed vegan dinner made with gochujang and crispy nuggets of tofu.

4.67 from 6 votes

Print Pin Rate

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 350kcal

Author: Richard Makin

Equipment

• ▢
  Baking sheet
• ▢
  Medium Bowl
• ▢
  Medium Frying Pan
• ▢
  small bowl

Ingredients

For the tofu

• ▢ 280 g extra firm tofu drained
• ▢ 1 teaspoon gochujang
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon water
• ▢ 2 teaspoon corn starch
• ▢ 1 tablespoon sunflower oil

For the Korean BBQ sauce

• ▢ 60 g brown sugar
• ▢ 3 cloves garlic minced
• ▢ 1 inch fresh ginger minced
• ▢ 1 tablespoon gochujang
• ▢ 60 ml soy sauce or swap for tamari for a gluten free option
• ▢ ½ tablespoon sesame oil
• ▢ 1 tablespoon white rice vinegar
• ▢ 120 ml water + 2 tablespoon extra
• ▢ 1 tablespoon cornstarch

For Serving

• ▢ Toasted sesame seeds
• ▢ Spring onion finely sliced
• ▢ Cooked rice
• ▢ Vegan kimchi optional
• ▢ Steamed broccoli optional

Metric - US Customary

Instructions

To Make the Tofu

• Preheat the oven to 200 °F (fan) and line a baking sheet with baking parchment. Alternatively, preheat your air fryer to 180 °F (if preheating is required for your air fryer model).
• Either pull apart or slice the extra firm tofu into nuggets and place in a medium bowl. Toss together with the remaining tofu ingredients then spread evenly on the lined baking sheet. Alternatively spread in the basket of your air fryer. Cook for 20 minutes or until crispy.
  280 g extra firm tofu, 1 teaspoon gochujang, 1 tablespoon soy sauce, 1 tablespoon water, 2 teaspoon corn starch, 1 tablespoon sunflower oil
• Meanwhile make the Korean BBQ sauce.

To Make the Korean BBQ Sauce

• In a medium bowl, whisk together the brown sugar, minced garlic and ginger, gochujang, soy sauce, sesame oil, white rice vinegar and 60ml water.
  60 g brown sugar, 3 cloves garlic, 1 inch fresh ginger, 1 tablespoon gochujang, 60 ml soy sauce, ½ tablespoon sesame oil, 1 tablespoon white rice vinegar, 120 ml water + 2 tablespoon extra
• Place a medium frying pan over medium heat and add the whisked ingredients. Bring to a simmer, stirring often, then cook for around 5 minutes or until reduced.
• In a small bowl, whisk together the cornstarch and 2 tablespoon water then add to the simmering sauce. Stir well until the sauce thickens then remove from the heat.
  1 tablespoon cornstarch, 120 ml water + 2 tablespoon extra

To Serve

• Remove the crispy tofu from the oven/air fryer and add directly to the Korean BBQ sauce. Stir to combine.
• Serve hot, topped with toasted sesame seeds and sliced spring onions with a side of cooked rice, vegan kimchi (optional) and steamed broccoli (optional)
  Toasted sesame seeds, Spring onion, Cooked rice, Vegan kimchi, Steamed broccoli

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 2247mg | Potassium: 409mg | Fiber: 1g | Sugar: 32g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!