Vegan Korean BBQ
These plates are packed with flavor and easy to put together. They have everything for a full-course vegan Korean BBQ. We're covering how to make crispy BBQ tofu and instant kimchi for the most delicious dinner served with a fresh cucumber salad and spring rolls!
Servings: 4 people
Ingredients
Kalbi Tofu*
- 1 16-oz block firm tofu 453 g
- ¼ cup cornstarch 30 g
- 2 Tbsp oil 30 mL
- ½ tsp salt
- ½ cup Kalbi Sauce 120 g
Instant Kimchi
- ½ head Napa or green cabbage
- ½ cup Kimchi Hot Sauce 120 g
Sides
- Cucumber Salad click for recipe
- Vegan Spring Rolls
Instructions
- Press Tofu: Drain the tofu and wrap in a few layers of paper towels. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.
- Instant Kimchi: Meanwhile, finely shred the cabbage and stir together with Kimchi Hot Sauce (5 minutes).
- Cucumber Salad: Make cucumber salad using this recipe (15 minutes).
- Spring Rolls: Cook spring rolls according to instructions on the package (for ease, I like to microwave them then transfer to the stove to make them crispy).
- Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.
- Cook Tofu: Heat oil in a large skillet over medium heat. Add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt, then stir in Kalbi Sauce.
Notes
*Makes 4 small portions of tofu. For a heftier portion of tofu, double the ingredients for the Kalbi Tofu.
Storage: You can keep the tofu in the fridge for up to 4 days, you can keep the salad for a week, and the kimchi will last for months.
