Serves 1 person
gochujang sauce:

15 g korean red pepper paste (gochujang)
10 g honey
8 g soy sauce
8 g shao hsing wine
5 g sesame oil
10 g ginger (minced)
10 g garlic (minced)
grill tofu:

130 g tofu (cut into 1cm cubes 1 tofu divide into 16 cubes)
3 g salt
5 g vegetable oil
100 g udon noodles
5 g sesame oil
5 g spring onion (chopped)
25 g kimchi (rough chopped)
mixed greens with mushrooms:

15 g sesame oil
5 g garlic (minced)
5 g ginger (minced)
25 g carrot (thin julienned)
25 g red bell pepper (thin julienned)
30 g shiitake mushroom (sliced)
25 g white cabbage
45 g pak choi (xiao bai cai) - halved
10 g water
2 g chives (fine chopped)
5 g peanuts (toasted and crushed)
3 g sesame seeds (toasted)

In Partnership with
Fitthree

Korean BBQ Tofu

A spicy vegetarian dish that’s bursting with flavor, this Korean BBQ Tofu will make your mouth water. The juicy tofu is seasoned and grilled with a generous serving of sweet peppery gochujang (Korean chili paste) sauce, paired with spicy kimchi udon and a delightful medley of vegetables and mushrooms. A swift garnish of grassy chives, punchy peanuts and sesame seeds gives the whole thing a fragrant finish.

Difficulty: Easy

Preparation: 20 min
Cook: 20 min
Clean up: 15 min

Steps: 4 steps
25 Ingredients

Difficulty: Easy
Steps: 4 steps
25 Ingredients

Preparation: 20 min
Cook: 20 min
Clean up: 15 min

Instructions

Preparing the gochujang sauce
- Mix Gochujang, honey, Shao Hsing wine, soy sauce, sesame oil, ginger, garlic in a mixing bowl.
- Combine well and set aside.

Grilling the tofu
- Season the tofu with the salt and coat it with half of the gochujang sauce
- On a grill pan, add oil and grill the tofu on medium low heat.
- Turn off heat and toss in the remainder of the gochujang sauce while it’s still hot.

Preparing the udon
- Put udon noodles into boiling water and let it cook for about 2 min.
- Strain the noodles, and toss with sesame oil, spring onion and chopped kimchi

Cooking the vegetables
- In a pan, heat the oil with ginger and garlic
- Toss in the carrots, red pepper, and mushrooms.
- Cook for 1-2 mins till soft, add in the cabbage, bok choy, water, and cook for 1 – 2 min.