There’s nothing like the sweet, tangy, hot taste of Korean barbecue — especially in this recipe! Tofu triangles are marinated in a homemade Korean barbecue sauce and then baked until the edges are just a tiny bit crispy and the sauce on the outside is that addictive stickiness that makes barbecue wings so craveable. These are the perfect appetizer for any occasion.
Korean Barbecue Tofu ‘Wings’ [Vegan, Gluten-Free]
For the Tofu:
- 1 pound firm tofu, drained, pressed and cut into triangles
For the Korean Barbecue Sauce:
- 1 tablespoon chopped garlic (about 2-3 cloves)
- 2 tablespoons chili paste or Sriracha
- 2 tablespoons soy sauce or tamari t make it gluten-free
- 1 tablespoon rice wine vinegar
- 2-4 tablespoons brown sugar, to taste
- 1 tablespoon vegan fish sauce
- 1 tablespoon sesame oil
- Toasted sesame seeds, for garnish
- Arrange the tofu in a lidded container large enough hold the tofu and the marinade.
- Whisk together the sauce ingredients until the sugar is dissolved. Pour over the tofu.
- Put the lid on and gently tip the container to distribute the marinade.
- Let marinade for at least 5 minutes and up to 30 minutes.
- When ready to cook, preheat the oven to 450°F.
- Prepare a baking sheet with cooking spray. Transfer the tofu wings to the sheet and bake for 30-40 minutes, turning the tofu after 20 minutes or so. Be careful it doesn't burn.
- While the tofu is baking, transfer all the marinade to a small saucepan. Add another tablespoon of rice vinegar and a couple teaspoons of sesame oil to the saucepan.
- Bring to a boil, stirring frequently. Allow the sauce to reduce. It will bubble and foam because of the sugar, but keep stirring. The foaming will subside and the sauce will become thick and glossy. Remove from the heat and let stand until the "wings" are ready.
- To coat the wings, pour the sauce into the bottom of a large mixing bowl. Transfer the baked "wings" and gently mix to coat with the sauce.