You will fall in love with this Korean BBQ Tofu dish. A thick block of firm tofu is sliced and then marinated in a thick, sweet, and salty BBQ glaze. Serve over rice with a sprinkle of green onions and sesame seeds.

Korean BBQ Tofu [Vegan]



  • 1 14-ounce package of firm tofu
  • 3/4 cup coconut sugar
  • 3/4 cup tamari
  • 1/4 cup water
  • 1 tablespoon rice wine vinegar
  • 1/2–1 tablespoon Sriracha
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons freshly grated ginger
  • 5 garlic cloves, squeezed through a garlic press
  • 1 tablespoon tapioca starch
  • 1 tablespoon water


To Make the Sauce:

  1. In a saucepan, combine the coconut sugar, tamari, water, rice wine vinegar, Sriracha, sesame oil, black pepper, ginger, and garlic. Heat on high and bring to a boil.
  2. Meanwhile, combine the tapioca starch and water until smooth.
  3. Once the sauce is at a boil, add in the starch mixture and whisk until thick.
  4. Remove from heat and let cool slightly.

To Make the Tofu:

  1. Slice the tofu in slabs, about 1/2-inch thick.
  2. Heat a cast-iron skillet over medium high heat. Add a spoonful of your favorite cooking oil.
  3. Add the tofu in a single layer and fry until golden, then flip over and fry the other side.
  4. Pour on the Korean BBQ sauce.
  5. Leave on the heat for 1-2 minutes, until the sauce is hot and bubbly. Serve.