Another week another delicious tofu dish! This time it’s coated a sticky and sticky Korean inspired BBQ sauce. This is a flavour bomb of a dish that’s al things spicy and salty.

I tried this bowl a couple of different ways and have decided to share the simpler one. The more complicated one had chilli pickled cucumbers and slaw instead of the vegetables in this one. It was yummy, very spicy and a bit of an effort. I will share the recipe for the cucumbers in the future though incase you want to give that yummy bowl a go too.

I also felt that the full on flavour of the tofu needed some things to cool it down, thus all the crisp fresh veggies. You can use whatever vegetables you have on hand that you want to get rid of. Some broccoli and snow peas would also be delicious as would spinach and any other lettuce. The idea is to have something crisp and fresh next to the sticky, salty tofu.

This whole dish should no take long to prepare as the tofu is cut into thin strips so it cooks faster. If you’re new to Tofu or have previously not seen it’s point then the texture and flavour vehicle nature of it should be something you love in this recipe… here’s hoping. If you’re still unsure try my favourite gateway drug.. I mean tofu recipe that should have you convinced in no time. Um actually I have two favourites: Tofu Schnitzel and Crispy Tofu with Satay Sauce. Not that this one isn’t just as delicious it’s just those two are the ones that have converted the most tofu haters. A gang I used to be part of.

Serves 4



2/3 cup soy sauce (use tamari for GF)

1/3 cup water

1 teaspoon sesame oil

1 Tablespoon ginger

1 Tablespoon rice wine vinegar

2 Tbs marple syrup

1/4 cup prune juice or apple juice (Can replace this with 3 Tbs maple syrup if fructose)

1 Tbs Gochujang paste or chilli and garlic sauce

Tofu Bowls

3 cups cooked brown rice

400g Tofu

3 carrots

1.5 cups peas (frozen is fine)

1/2 cup finely chopped spring onion

4 radishes, finely sliced

1 Tbs toasted sesame seeds

Coriander to garnish (optional)


Preheat oven to 180 degrees celsius and line a tray with baking paper.

Cut tofu into 2-3cm wide strips, 3mm-5mm thick. Place on prepared tray in a single layer and bake for 15 minutes.

Meanwhile combine all sauce ingredients in a small pot. Bring to a boil and then turn the heat down and simmer for approximately 10-15 minutes or until the liquid has reduced by half.

Remove the tofu from the oven, brush one side of the tofu with the BBQ sauce, return to the oven and cook for a further 5-10 minutes or until the sauce is sticky and dark. Flip the tofu and brush the sauce on the other side. Return to the oven and cook for a further 5 – 10 minutes.

Use a vegetable peeler or mandolin to make ribbons from the carrot, alternatively you could sprialise or grate it. Blanch the peas for 1 minute, drain and refresh in cold water. Drain again.

Arrange bowls with carrot, radish, peas and rice on the bottom, top with tofu the spring onion and a sprinkle of sesame seeds.

HH. x



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