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Spicy Korean BBQ Tofu

This dish is bursting with flavor and jam-packed with plant-based protein!


1 package organic extra-firm or pressed tofu

1/4 cup cornstarch

2 Tbs tamari

1 Tbs sesame oil (I use toasted)

Prepare tofu by wrapping in a dish towel or paper and pressing between two boards or something heavy for about 20 minutes to press the additional water out. This way the tofu absorbs the sauce better however, it’s not a necessity. I often make tofu without pressing it. While the tofu is pressing, make the sauce as below:

Cut the tofu into cubes. Place in a bag with the cornstarch and tamari, and toss. Heat oil in a pan over medium high heat. Cook the tofu until brown - about three to four minutes each side. To prevent overcrowding in the pan, this can be done in a few batches.


1/2 cup tamari

3 Tbs maple syrup

1 tsp tasted sesame oil )optional)

1/4 cup water

2 T chilli paste (add less for less heat / I use sweet chili ginger)

1 piece of fresh grated ginger - about two inches

3 minced cloves of garlic.

Please note: sauces can be adjusted to add more or less spice or sweetness.

Combine all sauce ingredients. When tofu is lightly browned on each side add the sauce and cook on medium high heat until sauce is thickened.

Serve with noodles and veggies of your choice. I steamed: edamame, baby broccoli and spinach. Added some green onions to serve and I tossed the noodles in some of the sauce.

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