Vegan Crispy Korean BBQ Tofu

 

Ingredients

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 3 cloves garlic, minced

• 2 tablespoons ketchup, hoisin, or barbecue sauce

• 1 tablespoon maple syrup

• 1 teaspoon sugar

• 1 tablespoon sesame oil

• 2 teaspoons hot sauce, or Sriracha sauce

• 1 block extra-firm tofu, pressed and cut into cubes, triangles, or slabs

Directions

Instructions Checklist

• Step 1

  To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

• Step 2

  To prepare BBQ glaze: Heat 1 tablespoon peanut oil in a small saucepan over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic and ginger and cook 1 minute more. Remove from heat. Stir in scallions, 1/4 cup soy sauce, gochujang, chili powder (or paprika), vinegar, water, 1 tablespoon sesame oil, honey, miso and molasses. Transfer to a medium bowl. Refrigerate until cool.

• Step 3

  To marinate tofu: Spread each side of the tofu pieces with 1 teaspoon BBQ glaze. Place in a 9-by-13-inch baking dish. Cover and refrigerate for at least 4 hours and up to 1 day.

• Step 4

  To grill tofu: Preheat grill to medium. Brush both sides of the tofu with the remaining 2 tablespoons peanut oil. Generously oil the grill rack. Grill the tofu until lightly charred, 4 to 5 minutes per side. Transfer to a plate and keep warm.

• Step 5

  To prepare cabbage: Combine soy sauce and sesame oil in a small bowl and place near the stove. Heat peanut oil in a large flat-bottom carbon-steel wok over high heat until very hot. Add scallion pieces and cook, stirring, until softened, 2 to 3 minutes. Add cabbage and cook, stirring, until wilted, 2 to 3 minutes. Stir in the soy sauce mixture and 1 tablespoon sesame seeds.

• Step 6

  Transfer the cabbage to a serving bowl or platter. Top with the grilled tofu. Drizzle the tofu with 3 tablespoons BBQ sauce. Garnish with sliced scallions and the remaining 1 tablespoon sesame seeds. Serve with the remaining sauce, if desired.

Tips

To make ahead: Refrigerate BBQ glaze (Step 2) for up to 2 weeks; marinate tofu (Step 3) for up to 1 day.

Tips: To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces. Place a clean kitchen towel on a baking sheet. Place the tofu on the towel in a single layer; cover with another towel. Place another baking sheet on top and weight it with two 28-ounce cans. Let stand for 1 to 4 hours.