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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01
Information
Gradeeasy
Serving
4 servings
Calorie342 Kcal
Prep Time120 Mins
Cook Time30 Mins
Total Time150 Mins
02
Ingredients
Barbecue Marinade
2 tsp. Sriracha sauce, or similar hot chili sauce
4 cloves garlic, minced
2 tsp. fresh ginger, grated
1 tbsp. toasted sesame oil
1 1/4 tbsp. rice wine vinegar
1/2 cup maple syrup
1 cup gluten-free soy sauce
Cilantro Lime Slaw
1/4 tsp. salt
1 tbsp. fresh lime juice
2 tbsp. fresh cilantro, minced
1 1/2 cups mixed red and white cabbage, shredded
1 red bell pepper
2 large carrot,, thinly sliced
2 cups broccoli, chopped
2 tbsp. sesame oil
16 oz. extra firm tofu, cut into 1/2" cubes
1 cup cooked brown rice
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03
Method
Step 1
Combine all the ingredients for Barbecue Marinade in a shallow dish. Add cubed tofu, making sure it's fully submerged and let it marinate for at least one hour.
Step 2
Meanwhile, mix the ingredients for Cilantro Lime Slaw in a small bowl. Refrigerate until ready to use.
Step 3
Add rice and 2 cups of water to a small saucepot. Bring to a boil. Cover and reduce heat to a simmer and simmer for 40 minutes or until all the water has absorbed.
Step 4
Heat 1 tablespoon of sesame oil in a saute pan. Add carrots, broccoli, and bell pepper and saute for 5 minutes over medium heat until vegetables are tender. Remove and set aside.
Step 5
In the same pan, heat the remaining tablespoon of sesame oil. Remove tofu from Barbecue Marinade with a slotted spoon, reserving the marinade, and saute for 5-10 minutes until the tofu has begun to brown. Add 1/4 cup of marinade to the tofu, stirring to combine. Cook until all the marinade has absorbed. Remove from heat.
Step 6
To assemble, place rice at the bottom of three bowls. Add tofu, carrots, broccoli, and slaw. Top with extra marinade, sesame seeds, and cilantro. Serve immediately.
Step 7
For a grain-free option, substitute the rice for a bed of lettuce or cauliflower rice. For more heat, serve with hot sauce and jalapenos.
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