Korean BBQ Tofu Bowls
These Korean BBQ Tofu Bowls are filled with crispy, tangy gochujang bbq tofu served over green onion & lime rice. Add veggies for the perfect dinner!
Ingredients
FOR THE TOFU
- 1/2 cup low sodium soy sauce or tamari for GF
- 1/3 cup brown sugar
- 1 tablespoon gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic diced
- 1 tablespoon fresh ginger diced
- 1 tablespoon corn starch plus more for tofu
- 1 block extra firm tofu drained and pressed
- oil for frying
- sesame seeds for serving
FOR GREEN ONION LIME RICE
- 1 cup white rice
- 2 cups water
- 1 lime juice and zest
- 3 green onions chopped
Instructions
- Add the rice and water to a pan and bring to a boil. Cover, lower heat and simmer until all of the liquid has been absorbed. Right before serving add lime juice, lime zest and half of the green onions. Toss to combine.
- Add the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic and ginger to a sauce pan. Combine corn starch and 2 tablespoons of water in small bowl. Once the sauce is boiling, add the corn starch slurry, lower heat and simmer until thickened. Remove from the heat and trasfer to a bowl.*
- Cut the pressed tofu into squares and toss with corn starch. Heat some oil in a skillet and add the tofu. Cook until all sides are lightly browned.
- Add half of the sauce to the skillet and cook on low until the tofu is coated and the sauce starts to caramelize - be sure not to overcook as the sugar in the sauce can burn.
- To serve add rice to 4 bowls and top with the tofu. Sprinkle with sesame seeds and the remaining green onion. Serve the remaining sauce on the side.**
Video
Notes
*You want to be sure to remove the sauce from the pan so it doesn't continue cooking.
**I like to serve the extra sauce over steamed veggies.
Nutrition
Calories: 453kcal | Carbohydrates: 63g | Protein: 14g | Fat: 16g