Easy sheetpan shortcut to vegan Korean BBQ Tofu with sesame lime slaw
- 2 tbsp gochujang Korean red chilli paste
- 2 tbsp brown sugar or dark raw sugar
- 1 1/2 tbsp apple cider vinegar or white wine vinegar
- 1 tsp grated ginger
- 2 tsp grated garlic
- 2 tsp toasted sesame oil
- 1 tsp grated fresh turmeric or dried ground turmeric
- 1/2 tsp black pepper freshly ground
- 200 grams organic tofu gently pressed of liquid
- 2 onions sliced into wedges
- 4 hot dog rolls/buns best quality; optional
- 2 tbsp crispy onion pieces optional
- 1/2 Napa cabbage/Chinese cabbage thinly sliced
- 2 medium carrots shredded
- handful chopped coriander/cilantro
- 1/2 lime juiced
- 1 tbsp raw apple cider vinegar or white wine vinegar
- 1 tsp grated ginger
- 1/4 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1/2 tsp smoked paprika
- 1 tbsp sriracha sauce optional, for heat lovers
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Mix together the Korean BBQ sauce ingredients.
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Dice the tofu into bite-sized pieces. Toss the tofu and onion wedges in the BBQ sauce and lay in an even layer on a baking tray - lined or oiled if you wish. Bake in a 200C/400F oven for 20 minutes, or until the onions are cooked and browned in places.
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While the tofu is roasting, add the cabbage, carrots and coriander/cilantro to a bowl. Add the lime juice, vinegar, ginger and sesame oil to a small jug and whisk. Toss this through the vegetables and mix in the sesame seeds.
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Split the buns if using and add to the oven for the last five minutes. Spoon the tofu into the warmed rolls and top with slaw and crispy onions
To make this on a griddle pan, keep the tofu and onions chunky enough to thread on skewers. Heat your ridged griddle pan on medium high, brush with a small amount of vegetable oil (silicone brushes are great for this task) and lay on the skewers. Turn as the ingredients brown in patches.
For a barbecue grill version, follow manufacturer's instructions for vegetable grilling in a vented grill pan.
This recipe is best warm. Leftovers are easily warmed in a hot pan or microwave.