Store-bought Korean BBQ is one of the few sauce-shortcuts we take in the kitchen. We usually opt for a brand that’s on the spicier side. Right now, we’re using We Rub You. It first grabbed us with its name. Then it brought us back for its bold and not too sweet flavor.
Once everything’s plated, feel free to drizzle a little extra sauce on top, letting the excess soak into the rice.
Korean BBQ Tofu
- May 9, 2020
- Serves 4
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Ingredients
- 1 bell pepper, sliced
- 3 cloves garlic, diced
- 2 tsp. olive or coconut oil
- 1 (14 oz.) block of extra firm tofu, drained, rinsed, and patted dry
- ¼ cup corn starch
- Salt, pinch
- 1 cup Korean BBQ sauce
- 3 scallions, diced
- Sesame seeds, to sprinkle
- 1 lg. head of broccoli, steamed
- 2 cups brown rice
Directions
- Step 1
- To make rice: Bring four cups of water to a boil. Add rice, reduce heat to a low simmer, and cook 40-45 minutes, until rice is fluffy and tender.
- Step 2
- While rice is cooking, cut the tofu into cubes. Place in a large bowl, and toss with cornstarch and a pinch of salt.
- Step 3
- In a nonstick skillet, heat 1 tsp. oil over medium-high heat. Add tofu. Brown the tofu on all side, flipping as needed. Remove from heat.
- Step 4
- In a large skillet, heat remaining tsp. of oil over medium-high heat. Saute peppers and garlic until edges start to brown, about five minutes. Stir in tofu. Add BBQ sauce, and gently toss to coat. Saute for another two minutes, or until BBQ sauce is bubbling. Sprinkle scallions on top.
- Step 5
- Serve over brown rice, with a side of steamed broccoli. Sprinkle sesame seeds on top, to taste.
