Los Angeles is on full lock down this month so I’ve been cooking at home and ordering in. This is a great pantry recipe for when you don’t want to clean pots and pans or have an elaborate cooking session. I always have extra firm tofu in my fridge. It lasts a long time and it’s so versatile. Tofu takes on the flavor of whatever you season it with. I use tofu regularly to make breakfast scrambles and stir fries. But don’t forget, baking is one of the easiest and healthiest ways to cook tofu. Always make sure to remove the excess moisture from your tofu by wrapping it in a clean kitchen towel and placing something heavy on top for about 10 minutes. I recently discovered an exciting line of sauces with two vegan options from Kevin’s Natural Foods. Their sauces are gluten free, paleo, and keto. They taste delicious and make preparing foods like tofu so easy! This is actually one of the easiest recipes I’ve ever made! Your tofu is ready in just a few steps: press your tofu, spray with cooking oil spray, cover with the sauce, and bake. Serve the tofu on skewers or wrap it in butter lettuce for a delicious snack or appetizer. It’s perfect for a vegan game day app or as a quick, tasty, protein filled lunch.
The sauce is just the right combination of sweet and mildly spicy. It’s a bulgogi type sauce that’s made with coconut aminos. Coconut aminos add a lot of flavor and saltiness to sauces. I like to use them in my salad dressings. I have to admit, the flavor in this sauce is a little addicting! I’ll be using it with other vegan proteins like seitan as well. It’s available at most grocery stores including Whole Foods, Costco, and also on Amazon. If you like your tofu extra crispy, I recommend baking it first for about 25 minutes until it crisps up, then adding the sauce and baking again for about 15 minutes until the sauce warms up and thickens. You can also marinate the tofu in the sauce for a few hours or overnight. The flavor will really get infused into the tofu the longer it’s in the sauce. I topped mine with green onions but you could add crushed peanuts as well for a crunch! If you make this recipe make sure to take a picture and tag @thefriendlyepicurean on Facebook, Instagram, and Twitter or Pin this recipe on Pinterest. Until next time, stay safe and keep cooking!
Korean BBQ Tofu Skewers
- 14 oz extra firm tofu
- Canola oil spray
- 2 packets Kevin’s Natural Foods Korean BBQ sauce
- 2 tbs chopped green onion
- 4-5 pieces of butter lettuce wraps, washed and dried (optional)
- 8 to 10 bamboo skewers (optional)
DirectionsFirst preheat oven to 420F. Next, “press” tofu: Remove tofu from packaging and wrap in a clean kitchen towel. Place a book or other heavy item on top for 10 minutes. While tofu is being pressed, spray baking sheet with canola oil spray. Cut tofu into 1 inch cubes. Place tofu cubes on baking sheet 1/2 inch apart. Spray tofu with with canola oil spray. Next pour 2 packets of Kevin’s Natural Foods Korean BBQ sauce on tofu cubes, making sure to coat each piece with sauce. Bake tofu for 20 minutes. Remove baking sheet from oven. Using a spatula, flip tofu pieces, making sure that sauce is coating each piece. Place baking sheet back in oven and bake for another 15-20 minutes. Sauce will start to thicken and caramelize. Allow tofu to cool, then place 4-5 pieces on each skewer. Top with chopped green onion. Serve skewers on butter lettuce.
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