Korean BBQ Tofu Bowls

Korean BBQ Tofu bowls are a tasty and healthy vegan meal perfect for any hot sauce lover. Tofu is tossed with a spicy gochujang Korean style BBQ sauce and served with broccolini, quinoa, and sauerkraut

a bowl of tofu tossed with a spicy gochujang bbq sauce and served with broccolini and quinoa

Korean BBQ Tofu Bowl - gochujang spiced tofu with broccoli and quinoa. #vegan #vegetarian #easy #tofu #gochujang #korean #weeknight #bowl
Korean BBQ Tofu Bowl - gochujang spiced tofu with broccoli and quinoa. #vegan #vegetarian #easy #tofu #gochujang #korean #weeknight #bowl

We are firm believers that pretty much any food tastes better spicy, and that you require the correct hot sauce for the job.  Our fridge is a reflection of this.  At any given time there seems to be at least 5 different varieties of hot sauces in there.  Peri peri, scotch bonnet, cayenne…  you name it, we’ve got it, or at least had a bottle of it in there at some point.

WHAT IS GOCHUJANG?

I had never heard of Gochujang before (probably because I had never had Korean food), but James was already a fan and was excited for any recipe that would get a little bit more into his life.  We developed this Korean BBQ Tofu Bowl with his love of it in mind.

Gochujang is spicy fermented Korean condiment.  It has a sweet/savoury/tangy/spicy flavour and is similar in taste to Sriracha. It is usually sold in a tub similar to and can be found in Asian supermarkets or the international food section of your local grocery store.

WHAT IS 5 SPICE TOFU?

If you are familiar with tofu, but not Five Spice Tofu, it is worth searching it out in the tofu section.  Five Spice tofu is pressed and dried so it has a firmer texture than even extra firm tofu and therefore ‘meatier’, it also holds up well during cooking.

When we were grocery shopping for the week, our store just happened to have the cutest little bundles of broccolini, which we hadn’t seen at all in the last couple of months so we decided that we wanted to use them in some way and they ended up in this dish.  You can use whatever vegetables you prefer and it would come out just as tasty.  One thing not to skip is the sauerkraut.

Ingredients for Korean BBQ Tofu Bowls:

 For the sauce:

  • Tomato paste
  • Rice vinegar
  • Tamari
  • Sesame seeds
  • Miso
  • Gochujang (or another kind of chilli paste)
  • Green onions
  • Garlic
  • Ginger

For the bowls:

  • Five spice tofu
  • Quinoa
  • Broccolini
  • Sauerkraut
  • Garnishes: cilantro, black sesame seeds, red cabbage

How to Make Korean BBQ Tofu Bowls:

  1. In a medium sauce pan whisk together the tomato paste, vinegar, tamari, sesame seeds, miso, gochujang, black pepper, green onions, garlic and ginger and bring to a simmer. Reduce heat to low and continue to simmer the sauce until it is slightly thickened (about 10 mins).
  2. Heat the sesame oil in a large non stick frying pan at medium high heat. Add the cubed tofu and cook, turning cubes occasionally to crisp all sides. When the tofu is cooked, place it in a medium mixing bowl and add about half of the sauce mixture. Toss to coat.
  3. Put quinoa and 2 cups of water into a medium pot and bring to a boil.
  4. After the quinoa has been cooking for about 5 mins, begin to steam the vegetables. We use a steamer that fits over our pot to steam the vegetables over the quinoa while it is cooking. They should steam for about 5 mins, or just until the broccolini has turned a vibrant shade of green.
  5. Divide the quinoa between 4 bowls. Place 1/4 of the vegetables and 1/4 of the tofu over top of the quinoa. Drizzle the remaining sauce over the bowls.
  6. Garnish the bowls with the shredded cabbage, sauerkraut, cilantro and sesame seeds.

 

DIETARY CONSIDERATIONS

 

This recipe for easy bean salad is suitable for the following diets:

  • vegan and vegetarian
  • clean eating
  • dairy free

 

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MORE BOWL RECIPES YOU’LL LOVE

 

If you like this easy bean salad, you might want to check out some of our other vegan bowl recipes:

 

 

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Print

Korean BBQ Tofu Bowls

Spicy gochujang Korean BBQ style tofu with broccolini and quinoa

Course Main Course
Cuisine Korean
Keyword Koraen BBQ tofu bowl
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 420 kcal

Ingredients

Korean BBQ Sauce

  • 1/4 cup tomato paste
  • 1/2 cup rice vinegar
  • 1/4 cup tamari
  • 1 tablespoon sesame seeds
  • 1 tablespoon miso
  • 1 tablespoon gochujang
  • 1/4 teaspoon black pepper ground
  • 2 green onions thinly sliced
  • 1 clove garlic minced
  • 1 inch ginger grated

For the Bowls

  • 1 tablespoon sesame oil
  • 2 bunches broccolini
  • 1 tbsp tamari
  • 15 oz five spice tofu cubed
  • 1 cup quinoa
  • 1/2 cup red cabbage shredded
  • 1/4 cup sauerkraut
  • 2 tsp black sesame seeds
  • cilantro for garnish

Instructions

  1. In a medium sauce pan whisk together the tomato paste, vinegar, tamari, sesame seeds, miso, gochujang, black pepper, green onions, garlic and ginger and bring to a simmer.  Reduce heat to low and continue to simmer the sauce until it is slightly thickened (about 10 mins).

  2. Heat the sesame oil in a large non stick frying pan at medium high heat.  Add the cubed tofu and cook, turning cubes occasionally to crisp all sides. When the tofu is cooked, place it in a medium mixing bowl and add about half of the sauce mixture.  Toss to coat.

  3. Put quinoa and 2 cups of water into a medium pot and bring to a boil.  

  4. After the quinoa has been cooking for about 5 mins, begin to steam the vegetables.  We use a steamer that fits over our pot to steam the vegetables over the quinoa while it is cooking.  They should steam for about 5 mins, or just until the broccolini has turned a vibrant shade of green.

  5. Divide the quinoa between 4 bowls.  Place 1/4 of the vegetables and 1/4 of the tofu over top of the quinoa.  Drizzle the remaining sauce over the bowls.

  6. Garnish the bowls with the shredded cabbage, sauerkraut, cilantro and sesame seeds

 


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