Prep Time 15 minutes minutes
Servings 4
Ingredients
For the Sauce/Marinade
- ¼ cup soy sauce
- ½ cup guanabana nectar I like
this brand - 2 tbsp toasted sesame oil
- 3 garlic cloves crushed
- 2 green onions whites and greens chopped
- 1 ½ tsp fresh ginger grated
- 1 tbsp brown sugar
- 1 tbsp red chili paste I like
this brand - 1 tsp toasted sesame seeds
- ½ tsp red pepper powder I like
this - ½ tsp black pepper
Fried BBQ Tofu
- 15 oz extra firm tofu
- ½ lb fresh gluten (optional if you are adventurous)
- ½ cup corn starch
- oil for frying
- scallions or fresh coriander for serving
Shiitake Soy Sauce Fried Rice
- 1 tbsp sesame oil
- ½ inch ginger chopped
- 3-4 garlic cloves chopped
- 1 onion chopped
- 1 cup shiitake mushrooms fresh
- 1 tbsp soy sauce
- salt + pepper + korean chili powder to taste
- ¼ cup vegetable broth (optional - if you don't like a dry fried rice)
- 2 cups cooked rice
- fresh coriander or green onion chopped
- toasted sesame seeds
Sauteed Bok Choy
- 2 tsp cooking oil
- 1 tsp minced garlic
- 2 tsp minced ginger (from a 1-inch piece)
- juice from 1 lemon
- salt + pepper to taste
- 6 oz baby bok choy (about 3 small heads), halved lengthwise, then thoroughly washed and drained
On this episode of Makini's Kitchen, Chef Makini Howell teaches us how to make Korean BBQ Tofu, complete with all the fixings.
Directions
For the Sauce/Marinade
- This can be made a few days ahead and kept in the fridge.
- Combine all ingredients in a large mixing bowl. Set aside.
Fried BBQ Tofu
- Cut tofu into 1’’ by 2’’ by ½’’ thick rectangles lay tofu in a flat dish and marinade for 4-6 hours or up to overnight.
- Remove the tofu from the sauce, add the tofu to a large mixing bowl, then sprinkle with the corn starch.
- Toss to coat all of the tofu.
- Now, heat a little bit of oil at the bottom of a non stick pan on medium high. Add the tofu to the pan, don't over crowd it, if the pan is too small to fit all of it, do it in two batches.
- Brown the tofu on all sides, reducing heat as needed. It will take a few minutes on each side to get the tofu nice and crispy. Remove all of the tofu from the pan, place in a bowl.
- If there is any leftover oil in the pan, wipe it out. Then return the pan to the heat and add about half of the Korean BBQ sauce. Heat on low for a minute, then add a cornstarch slurry to slightly thicken the sauce.
- Then add all of the tofu back to the pan.
- Toss to coat the tofu, and cook for a minute. Then remove from heat. Serve immediately with rice and veggies if you want. Drizzle the remaining sauce over the top and garnish with scallions or cilantro!
Shiitake Soy Sauce Fried Rice
- Rinse and slice mushrooms into pieces. Set aside.
- Heat a pan over low-medium heat. Add sesame oil.
- Once it's hot, add ginger + garlic + onion. Stir and saute until the onions are translucent.
- Add the sliced mushrooms. Stir and cook for 4-5 minutes over the same low-medium heat.
- Add soy sauce, salt, pepper, korean chili, and vegetable broth (if using). Stir and cook for 2 minutes (4-5 minutes if you're using veggie broth).
- Next, add the cooked rice and mix well.
- Transfer to a serving bowl, garnish with fresh coriander or green onion + toasted sesame seeds and serve!
Sauteed Bok Choy
- Heat oil in a medium skillet over medium-high.
- Add garlic and ginger; cook until fragrant and golden, about 30 seconds.
- Add bok choy, stirring to evenly coat.
- Add lemon juice and 2 tablespoons water; cover and cook 2 minutes.
- Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes.