As many of you know, I'm a huge tofu fan. Although I bake, air-fry, and saute tofu, I prefer tofu marinated and then grilled. Korean tofu, although generally sauteed in oil, can easily be made oil-free. In fact, the time I ate Korean tofu was in a Korean restaurant in Michigan. Despite enjoying my meal, my tofu was tasty yet greasy. So, I attempted my own version of my favorite Korean tofu recipe.
Like other tofu recipes, it's all about pressing the tofu and marinating it before grilling it. For people who think tofu is gross, my advice is to give it a try. When prepared correctly, tofu opens up a whole new vegan world of possibilities. But, first, you have to know how to prepare it.
For example, every tofu recipe has its own unique purpose, which results in a unique marinade.
WHAT'S IN THE KOREAN TOFU MARINADE?
- Tomato sauce
- Gochujang Sauce
- Maple syrup
- Soy sauce or Tamari (gluten-free)
- Fresh Garlic
WHAT IS GOCHUJANG SAUCE AND WHERE DO I BUY IT?
Gochujang sauce is a Korean chili paste or red chili paste that is a savory, sweet, and spicy fermented condiment. Located in the Asian section of most grocery stores, Gochujang sauce is a staple in Korean cooking.
OTHER INGREDIENTS
- Green onions
- Sesame Seeds (I used black)
HOW TO KNOW WHAT TOFU TO BUY FOR WHAT RECIPE…
Since then, of course, I have learned a thing or two. First and foremost, the type of tofu you buy is significant. For instance, soft tofu is used for dressing, dips, and sauces.
On the other hand, extra-firm tofu is made for entrees and can be baked, air-fried, grilled, or sauteed. As a general rule, I always buy the firmest tofu I can find.
Additionally, sprouted tofu is the firmest tofu, and it does not require pressing. This one is my favorite tofu, simply because I don’t have to press it. I use a paper towel to dry it off, and it’s ready to go.
Sometimes, sprouted tofu is difficult to find, so my backup is always extra firm tofu.
For years I avoided eating tofu. Every time I made tofu, I ended up moving it to the side of the plate because it was either fried or mushy. Most restaurants fry it, which doesn’t interest me, and those who bake and grill it seemed to have the same issues I did; soft tasteless tofu.
Then, I figured it out with the help of my EZ Tofu Press. I bought it on Amazon, and in the beginning, I made the same mistakes. I didn’t follow the directions ( a problem I have, haha); I was in a hurry as I usually am, and I got the same results….tasteless tofu I didn’t like.
I have many friends who share the same frustration, and although I have posted recipes with similar instructions, this post is literally all about the proper pressing and cooking, so you can enjoy tofu as much as I do.
HOW TO PRESS TOFU FOR KOREAN TOFU FOR CHILLIN’ AND GRILLIN’
First, carefully remove the tofu from the package, discarding the fluid from the package.
Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.
- Turn the knobs every two minutes, equally until you have the result (the last picture).
- Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can, almost to touch the end.
- Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
- Next, cut the tofu into four equal pieces and place in the marinade (preferably overnight); the longer, the better.
HOW TO COOK MARINATED KOREAN TOFU ON THE GRILL
- Preheat the grill to medium temperature (400 degrees)
- Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
- Cook for about 8 minutes on each side, rotating every 4 minutes.
- Remove from the grill and place back in the marinade until ready to use.
- Then, I cut the tofu (be careful not to burn yourself) into bite-sized pieces.
SERVING IDEAS FOR KOREAN TOFU RECIPE
Today, I chose to add Korean tofu to a rice noodle bowl with spicy cucumber salad and black sesame seeds. Other options to use Korean tofu are:
- Korean tofu wrap with spicy cucumber salad in the wrap or other Asian vegetables
- Serve over brown rice with sauteed vegetables.
- On top of quinoa with grilled vegetables
- Bibimbap Vegan with Korean tofu
- Cabbage Asian Salad with Korean tofu
- Asian Coleslaw topped with Korean tofu.
- Kale Asian Pasta Salad with Korean tofu recipe
- Peanut Noodle Salad with Korean tofu added.
Korean Tofu
Equipment
Ingredients
- 14 ounces extra-firm tofu or sprouted tofu drained and pressed
Korean Tofu Marinade
- 6 Tablespoons tomato sauce
- 3 Tablespoons gochujang sauce
- 1 Tablespoon maple syrup
- 2 Tablespoons soy sauce or Tamari gluten-free
- 2 cloves garlic. minced
Optional
- 1 bunch green onions sliced thin
- Sesame seeds for garnish
Instructions
- Once pressed, cut into 4- 6 equal;-sized pieces for grilling.
- Set aside
- prepare the Korean tofu marinade (reserve ¼ marinade for after cooking)
- Combine tomato sauce, gochujang, maple syrup, and minced garlic.
- Whisk together
- In a refrigerator safe container, add ¼ of the marinade to the bottom of the container.
- Add a layer of tofu, followed by a little more marinade.
- Add more tofu.
- Retain ¼ of the marinade to use after cooking.
- Marinate overnight or for at least a few hours.
GRILLING INSTRUCTIONS
- Pre-heat grill to medium-low
- Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
- Cook for about 8 minutes on each side
- Remove from the grill and place back in the marinade until ready to use.
- Then, cut it into strips or cubes.
BAKING TOFU
- Follow the same pressing and marinating process.
- Then, preheat the oven to 400 degrees.
- Place cut or uncut tofu on a silicone baking mat or parchment paper
- Cook for 15 minutes
- Remove from oven and flip tofu over; cook for an additional 15 minutes.
AIR-FRYING TOFU
- Follow the same pressing and marinating process.
- Set air fryer temperature at 375 degrees
- Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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