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.