Vegan Korean BBQ BowlsPT150Mhttps://img2.recipesrun.com/201907/2019/1016/85/c/513223/300x200x90.jpg Delicious Korean BBQ bowls filled with cabbage slaw, spicy pan-fried tofu, and sauteed broccoli and carrots, this weeknight meal is hearty and delicious. Vegan and Gluten-free! Originally, this Korean Bowl is filled with sweet and sticky Korean BBQ tofu, sautéed broccoli and peppers, and a cilantro-lime slaw for the perfect blend of sweet, citrus, and savory.
Traditionally Korean BBQ is a method of marinating and grilling meat. The BBQ marinade is made up of a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. In this recipe, I also add ginger and hot sauce for extra flavor. And, of course, instead of meat, I used a plant-based substitute that is MADE FOR MARINADE: tofu. For best results, the tofu should marinate for at least an hour but can marinate overnight.
Don’t like tofu? These bowls can be made with tempeh, mushrooms, or grilled eggplant. Whatever you use, marinate the protein or vegetables for at least one hour and pan-fry until they are slightly charred on the sides.4 servings
Ingredients:
2 tsp. Sriracha sauce, or similar hot chili sauce4 cloves garlic, minced2 tsp. fresh ginger, grated1 tbsp. toasted sesame oil1 1/4 tbsp. rice wine vinegar1/2 cup maple syrup1 cup gluten-free soy sauce1/4 tsp. salt1 tbsp. fresh lime juice2 tbsp. fresh cilantro, minced1 1/2 cups mixed red and white cabbage, shredded1 red bell pepper2 large carrot,, thinly sliced2 cups broccoli, chopped2 tbsp. sesame oil16 oz. extra firm tofu, cut into 1/2" cubes1 cup cooked brown rice
Delicious Korean BBQ bowls filled with cabbage slaw, spicy pan-fried tofu, and sauteed broccoli and carrots, this weeknight meal is hearty and delicious. Vegan and Gluten-free! Originally, this Korean Bowl is filled with sweet and sticky Korean BBQ tofu, sautéed broccoli and peppers, and a cilantro-lime slaw for the perfect blend of sweet, citrus, and savory.
Traditionally Korean BBQ is a method of marinating and grilling meat. The BBQ marinade is made up of a mixture of soy sauce, sugar, sesame oil, garlic, and pepper. In this recipe, I also add ginger and hot sauce for extra flavor. And, of course, instead of meat, I used a plant-based substitute that is MADE FOR MARINADE: tofu. For best results, the tofu should marinate for at least an hour but can marinate overnight.
Don’t like tofu? These bowls can be made with tempeh, mushrooms, or grilled eggplant. Whatever you use, marinate the protein or vegetables for at least one hour and pan-fry until they are slightly charred on the sides.
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