Korean Barbecue Gochujang Tofu Bowls
Tofu is baked and glazed in our Korean Gochujang Barbecue Sauce and served over vermicelli noodles with edamame, pickled cabbage, fresh basil and watercress greens.
Korean BBQ Glazed Tofu Ingredients:
1lb Tofu (extra firm 1inch dice)
2 Tbsp Wozz! Korean Raspberry Gochujang Barbecue Sauce
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Paprika
1tbsp Sesame Seed Oil
Herb Salad Ingredients:
1/2 cup Basil (fresh torn leaves)
1/2 cup Watercress
Herb Salad Dressing Ingredients:
1 tsp Fresh Lime juice
1 tsp Soy sauce
Additional Salad Accompaniments:
1/4 cup Red Cabbage (shredded and pickled) - you can either buy pickled red cabbage or make it yourself.
Quick Pickled Cabbage:
Shred a quarter of a red cabbage finely (use a mandolin if you have one). You can pickle it cold by adding a 1/2 cup apple cider vinegar, 1/3 cup water, a tablespoon of sugar and a teaspoon of salt or you can do it on the stovetop quickly, then remove and let cool. Adjust seasoning to your likening, you can add more vinegar, sugar or salt. Keep covered in vinegar mixture in fridge.
1/4 cup Edamame - we buy ours shelled and frozen and thaw before use
Vermicelli noodles (1/3 8oz/250g package) - cooked according to package directions
Prepare Your Tofu
Sprinkle tofu with spices, oil and a pinch of salt.
Bake Your Tofu
On a baking tray lined with parchment evenly space the tofu.
Bake at 350 F for 30 minutes
Glaze Your Tofu with Korean BBQ Sauce and Bake Again
Removed, drizzle in 2 Tbsp of Wozz! Korean Gochujang Barbecue Sauce, leave space between pieces to ensure they are evenly coated with the sauce.
Bake at 450 F for additional 10 minutes
If desired, drizzle a little more Wozz! Korean Raspberry Gochujang BBQ Sauce and give a quick flash under the broiler for 3-4 minutes.
Arrange Your Tofu Bowl Salad and Serve
Serve on a bed of cooked vermicelli noodles and garnish with your fresh torn basil and watercress salad, pickled cabbage and edamame beans. Serve additional Wozz! Korean Gochujang BBQ Sauce and lime wedges on the side.