Korean BBQ Tofu

4.67 from 9 votes

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

Cook Time25

Total Time25

Course: Appetizer, Lunch, Main Course

Cuisine: All, American, Korean

Servings:

Calories: 350kcal

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.

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

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