A take on Korean BBQ that everyone can enjoy! Firm tofu takes on the sweet, nutty flavour of peanut butter and then brushed with a sweet tangy spicy sauce, before charred on the grill. Big bold flavours you’ll love!

 

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
  • 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 BBQ 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 BBQ sauce on the side.