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Bowl of crispy Korean BBQ tofu over rice with chopsticks and toppings around
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Korean BBQ Tofu

This Korean BBQ Tofu is made with crispy pan-fried tofu tossed in a sticky, sweet, and savory Korean-inspired BBQ sauce. It’s an easy dinner that pairs perfectly with rice, noodles, or veggies.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Korean
Diet: Vegan
Servings: 4
Calories: 204kcal
Author: Iosune Robles

Ingredients

For the tofu:

  • 1 (14-ounce) pack firm or extra-firm tofu
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 1-2 tablespoons neutral oil I used canola oil

For the Korean BBQ sauce:

  • ⅓ cup vegetable broth
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vinegar I used rice vinegar
  • 1 tablespoon gochujang
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger minced or grated
  • ½ teaspoon sesame oil optional
  • 2 tablespoons water
  • 1 tablespoon cornstarch
US Customary - Metric

Instructions

  • Drain the tofu and press it for 10–15 minutes if you have time. It’s not absolutely necessary, but pressing helps remove excess moisture so the tofu gets crispier and absorbs the sauce better. To press it, wrap the tofu in a clean kitchen towel and place something heavy on top, or use a tofu press if you have one.
    Tofu being pressed with a kitchen towel and a heavy pot on top
  • Tear the tofu into irregular bite-sized pieces.
    Torn tofu pieces in a bowl
  • Add the tofu to a large bowl with the soy sauce and toss gently to coat.
    Torn tofu pieces coated with soy sauce in a bowl
  • Transfer the tofu to a freezer bag with the cornstarch and shake until evenly coated. You can also mix it directly in the bowl instead.
    Torn tofu pieces coated with cornstarch in a freezer bag
  • Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning occasionally, until crispy and golden brown on all sides.
    Crispy tofu pieces cooking in a skillet
  • While the tofu cooks, whisk together the vegetable broth, soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil if using in a medium bowl.
    Korean BBQ sauce in a bowl before adding the cornstarch slurry
  • In a small bowl, whisk together the cornstarch and the water until smooth. Pour it into the sauce and whisk until combined.
    Korean BBQ sauce mixed with the cornstarch slurry
  • Once the tofu is golden brown and crispy, pour the sauce into the skillet and cook over medium-high heat for 1–2 minutes, stirring frequently, until the sauce thickens and coats the tofu. Serve immediately with rice and top with sesame seeds and sliced green onions if you like.
    Crispy tofu coated in Korean BBQ sauce in a skillet

Notes

  • Store the leftovers in an airtight container in the fridge for up to 4 days.
  • You can freeze them for up to 2 months, although the texture may change slightly after thawing.
  • Thaw in the fridge overnight before reheating.
  • Reheat in a skillet over medium heat for a few minutes until heated through. The microwave also works, but the tofu won’t be as crispy.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 21g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1149mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg
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