Ease of Preparation: Easy
Time of Preparation: 1 hour
Yield: 3-4 servings
Finally, a take on Korean BBQ that everyone can enjoy, whether or not they partake in eating meat! Firm tofu takes on the sweet, nutty flavor of peanut butter and the smoky, charred notes of the grill before being brushed with a perfectly balanced BBQ sauce.
Ingredients
BBQ Tofu:
- 2 pounds (907 g) extra firm tofu, frozen overnight
- 1 cup (240 ml) peanut butter
Barbecue Sauce:
- ¼ cup (60 ml) gochujang (Korean chili paste)
- ¼ cup (60 ml) honey
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (30 ml) toasted sesame oil
- 2 tablespoons (30 ml) apple cider vinegar
- 2 cloves garlic, grated
- 1- inch (2.5 cm) piece of ginger peeled and grated
For the Wraps:
- 6 large bibb lettuce leaves
- 1 large carrot, julienned
- 2 teaspoon (10 ml) seasoned rice wine vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 cup (240 ml) sliced English cucumber
- 4 scallions, sliced on the bias
- 2 hot red chili peppers, thinly sliced
- ½ bunch mint
- ½ bunch cilantro
- BBQ Tofu
- Barbecue Sauce
- 1 cup (240 ml) crushed toasted peanuts
Method:
For the BBQ Tofu:
Preheat oven to 300 F (150 C).
Thaw tofu completely, drain, squeeze all water out.
Cut into large pieces (1-x 1-x 5-inch/2.5 x 2.5 x 12.5 cm).
Brush tofu with peanut butter on all sides.
Add to a lined baking sheet and spread out evenly.
Bake for 40 minutes, until brown and firm.
For the Sauce:
Combine gochujang, honey, soy, sesame oil, apple cider vinegar, garlic, and ginger, mix well and set aside.
For the Wraps:
Preheat a grill to high heat.
Break off the largest Bibb lettuce leaves, present on a serving tray.
Toss the julienned carrot in a bowl and dress with salt, rice wine vinegar, and toasted sesame oil. Present in a small dish.
Slice the cucumber, scallions, and red chili pepper, and pick the leaves of mint and/or cilantro. Present each on the serving platter or in individual small dishes.
Brush tofu with Barbecue Sauce, and grill until caramelized and beautiful. Continue grilling and brushing with sauce as needed, or until charred and sauced on all sides.
Spread the peanuts on a plate.
When the tofu has finished grilling, transfer, while still hot, to the plate and roll in the peanuts until evenly coated.
Add the hot, peanut crusted BBQ Tofu to the serving tray with the lettuce and veggies.
Let everyone build their own lettuce wrap by placing a tofu piece onto a lettuce leaf and adding the toppings that they like.
Serve any remaining Barbecue Sauce on the side.
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