Marinate overnight or for at least a few hours. EatingWell may receive compensation for some links to products and services on this website. Info. Korean tofu is a sweet yet slightly spicy crispy grilled tofu recipe. Place in a 9-by-13-inch baking dish. Korean tofu wrap with spicy cucumber salad in the wrap or other Asian vegetables, Serve over brown rice with sauteed vegetables, 1 14 ounce package of extra-firm tofu or sprouted tofu, drained and pressed, 2 Tablespoons soy sauce or Tamari (gluten-free). Garnish with sliced scallions and the remaining 1 tablespoon sesame seeds. To grill tofu: Preheat grill to medium. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Stir in scallions, 1/4 cup soy sauce, gochujang, chili powder (or paprika), vinegar, water, 1 tablespoon sesame oil, honey, miso and molasses. For this Korean recipe, inspired by by thefeedfeed and TheJamLab, the tofu, along with some chopped peppers, and onions, is marinated overnight in a blend of sesame oil, gochujang paste (Korean red pepper paste), tamari, rice vinegar (mirin), honey, grated ginger and grated garlic. Make sure the Gochujang paste you use is also gluten-free. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Place a clean kitchen towel on a baking sheet. Remove from oven and flip tofu over; cook for an additional 15 minutes. The rest of my family, not so much. Stir in the soy sauce mixture and 1 tablespoon sesame seeds. It’s the perfect combination of sweet, savory and spicy and a cinch to make. Simply follow the same pressing and marinating process. Brush both sides of the tofu with the remaining 2 tablespoons peanut oil. Stir in garlic and ginger and cook 1 minute more. Required fields are marked *. To prepare cabbage: Combine soy sauce and sesame oil in a small bowl and place near the stove. cause concern please let us know. All rights reserved. Add cabbage and cook, stirring, until wilted, 2 to 3 minutes. Remove from the grill and place back in the marinade until ready to use. Fairfield County, Connecticut Preheat the grill to medium temperature (400 degrees). To prepare BBQ glaze: Heat 1 tablespoon peanut oil in a small saucepan over medium heat. Serve with the remaining sauce, if desired. info@healthygffamily.com Cook for about 8 minutes on each side, rotating every 4 minutes. Generously oil the grill rack.   Kathy's Vegan Kitchen Privacy Policy, Receive An Email When I Post New Recipes :), San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc, 365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz, Gochujang Korean Chili Sauce 7.5Oz. Turn the knobs every two minutes, equally until you have the end result (the last picture). Place another baking sheet on top and weight it with two 28-ounce cans. In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. I marinated the Tofu for no longer than 30 minutes versus the recommend hours and it was still delicious. Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill. If any ads Place cut or uncut tofu on a silicone baking mat or parchment paper. © 2020 Healthy Gluten Free Family. Everything you need for a delicious feast. less than 10 minutes) Cabbage stir fry is out of this world! Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Cook 10-15 minutes, shaking the basket a couple of times through the cooking process. Remove from heat. Click here for the recipe from Eating Well. Grill the tofu until lightly charred, 4 to 5 minutes per side. Serve with brown rice or farro. But a real win is when I find a sauce or glaze or marinade that works for all of us! 2 vegetable, 1 1/2 medium fat protein, 5 fat, Source: EatingWell Magazine, September/October 2017. Then, I cut the tofu (be careful not to burn yourself) into bite-sized pieces. In a refrigerator safe container, add 1/4 of the marinade to the bottom of the container. this link is to an external site that may or may not meet accessibility guidelines. Place the tofu on the towel in a single layer; cover with another towel. We ask our advertisers to exclude all Add scallion pieces and cook, stirring, until softened, 2 to 3 minutes. As you know by now, I’m a huge fan of tofu and like it prepared just about any way. Keep turning until the knobs are screwed as far as they can to almost touch the end. To marinate tofu: Spread each side of the tofu pieces with 1 teaspoon BBQ glaze. Offers may be subject to change without notice. Brush both sides of the tofu with the remaining 2 tablespoons peanut oil. Let stand for 1 to 4 hours. 389 calories; protein 16.3g 33% DV; carbohydrates 18.5g 6% DV; dietary fiber 7.2g 29% DV; sugars 5g; fat 31g 48% DV; saturated fat 5g 25% DV; cholesterolmg; vitamin a iu 3042.3IU 61% DV; vitamin c 44.5mg 74% DV; folate 161.2mcg 40% DV; calcium 441.3mg 44% DV; iron 4.7mg 26% DV; magnesium 93.9mg 34% DV; potassium 870.8mg 24% DV; sodium 758.8mg 30% DV; added sugar 3g. This Korean BBQ sauce, recipe from Eating Well, is just that! Your email address will not be published. To make ahead: Refrigerate BBQ glaze (Step 2) for up to 2 weeks; marinate tofu (Step 3) for up to 1 day. To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips). Amp up your weekday dinner game with this Korean BBQ Glaze. Add a layer of tofu, followed by a little more marinade.