Korean Style Broiled Tofu Recipes

KOREAN STYLE TOFU RECIPE

Steps:

• Combine scallions, garlic, pepper flakes, ginger, water and soy sauce in a medium bowl.
• Pat dry tofu slices or drain the water by putting the slices on a cutting board and leaving them slanted against something underneath for about half an hour.
• Heat skillet or pan on medium heat. Brown tofu slices on both sides. This is the hard part. Tofu will undoubtedly stick to the pan if not careful. If you have a ceramic coated non-stick pan, this will be a piece of cake. I have stainless steel pan and it can be a disaster so I heat the pan hot, add oil before adding the tofu slices. And I make sure to tilt the pan to get the oil underneath the tofu so that they won't stick. Make sure NOT to flip the tofu too many times because they will crumble. Just lift the edges a little so that oil can get underneath them. Browning one side should take about 5 minutes or so, depending on your stove. Then, turn them over carefully to brown the other side. When both sides are brown, put the tofu pieces on a single layer.
• Add the fried tofu in a medium sauce pan. Then, spoon the seasoned soy sauce mixture on top. Add more tofu on top of the sauce, and then, sauce. Repeat until soo the tofu pieces are seasoned with soy sauce.
• Bring the pan to boil on medium heat. Once the soy sauce boils, reduce the heat and simmer for 5 minutes. Garnish with remaining black sesame seeds and serve while it's hot.

BROILED BLACK-PEPPER TOFU

Steps:

• Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
• Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

KOREAN-STYLE BROILED TOFU

Steps:

• Preheat the broiler.
• Cut the tofu into 1/2" slices.
• Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
• Broil, as close to the heat as possible until the tofu is lightly browned.
• Turn over and brown on the other side.
• Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
• Heat the soy mixture to a boil in a large pan over medium heat.
• Gently add the tofu in a single layer.
• Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
• Sprinkle with the green onions and serve.

BROILED, MARINATED TOFU SANDWICH

Steps:

• Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.
• Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.
• Transfer oil and spice mixture to a saucepan over medium heat; stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.
• Place drained tofu into a glass dish; pour marinade over tofu. Cover with plastic wrap; refrigerate for at least 8 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove tofu from marinade; pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.
• To assemble, spread mayonnaise on one side of each slice of bread; place 2 tofu slices on 5 of the bread slices; top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread.

KOREAN STYLE BBQ TOFU

Steps:

• Combine all the ingredients (except tofu and sesame seeds) in a blender and puree. Pour into a shallow dish.
• Place tofu in the marinade, turning to coat. Cover and place in the fridge for 24 hours - 5 days.
• Remove tofu from the marinade (you can use it to make a sauce if you want, since there's no raw meat involved) and roll in the sesame seeds.
• Preheat a grill pan or skillet over medium high heat (I don't recommend an actual barbecue for this unless the grate is really narrow). Grease well.
• Place tofu in one layer on the pan and cook 6 minutes, then carefully turn over and cook another 5-6 minutes.
• Serve as part of a rice or noodle bowl, or with a stir fry. This also tastes great as part of a sandwich or wrap.

GRILLED TOFU WITH KOREAN BBQ GLAZE & STIR-FRIED NAPA CABBAGE

Steps:

• To prepare tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).
• To prepare BBQ glaze: Heat 1 tablespoon peanut oil in a small saucepan over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in garlic and ginger and cook 1 minute more. Remove from heat. Stir in scallions, 1/4 cup soy sauce, gochujang, chili powder (or paprika), vinegar, water, 1 tablespoon sesame oil, honey, miso and molasses. Transfer to a medium bowl. Refrigerate until cool.
• To marinate tofu: Spread each side of the tofu pieces with 1 teaspoon BBQ glaze. Place in a 9-by-13-inch baking dish. Cover and refrigerate for at least 4 hours and up to 1 day.
• To grill tofu: Preheat grill to medium. Brush both sides of the tofu with the remaining 2 tablespoons peanut oil. Generously oil the grill rack. Grill the tofu until lightly charred, 4 to 5 minutes per side. Transfer to a plate and keep warm.
• To prepare cabbage: Combine soy sauce and sesame oil in a small bowl and place near the stove. Heat peanut oil in a large flat-bottom carbon-steel wok over high heat until very hot. Add scallion pieces and cook, stirring, until softened, 2 to 3 minutes. Add cabbage and cook, stirring, until wilted, 2 to 3 minutes. Stir in the soy sauce mixture and 1 tablespoon sesame seeds.
• Transfer the cabbage to a serving bowl or platter. Top with the grilled tofu. Drizzle the tofu with 3 tablespoons BBQ sauce. Garnish with sliced scallions and the remaining 1 tablespoon sesame seeds. Serve with the remaining sauce, if desired.