Korean BBQ Tofu

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by UMASS Amherst

1 package Nasoya Super Firm Tofu, cut into cubes
1 tsp Kosher Salt
4 oz Cornstarch
Canola oil as needed
2 tbsp Garlic, chopped
2 tbsp Ginger, chopped
6 oz Gochujang Paste
3 oz Brown Sugar
3 oz Water
¼ cup Sesame Seed Oil
1 tbsp Black and White Sesame Seeds
2 tbsp Scallions, sliced

Preparation

  1. Season Nasoya tofu with kosher salt and dredge with cornstarch.
  2. In a sauté pan over medium heat, add canola oil and seasoned Nasoya tofu, pan fry until golden brown and cooked through. Reserve.
  3. In a sauce pan over medium heat, canola oil, garlic, and ginger. Sweat until garlic is fragrant, 3-4 minutes.
  4. Add gochujang paste, brown sugar, water, and sesame seed oil. Simmer for about 5-6 minutes or until sauce takes on a gravy consistency.
  5. Toss reserved Nasoya tofu with Korean BBQ sauce and garnish with sesame seeds and scallions.
  6. Serve with white rice.

Share this Recipe