Prep time: 15 minutes
Cook time: 30 minutes
-1 block (15 oz.) extra firm tofu
-1/2 cup tomato sauce, canned
-1/4 cup rice wine vinegar
-1/4 cup soy sauce or liquid aminos
-2 tbsp agave syrup
-2 tsp gochujang paste
-1 small apple, finely grated
-2 cloves garlic, finely grated
-1 1" ginger root, finely grated
-1 tbsp sesame seeds
-1/2 cup corn starch
-1 tsp salt
-oil for frying
-scallions, for garnish
Start by pressing your tofu for at least 30 minutes. The longer, the better. You can even do it the morning before you plan on making it.
When your ready to cook, start by making your korean BBQ sauce first. In a medium-sized mixing bowl, mix together the tomato sauce, rice wine vinegar, soy sauce, agave, gochujang, grated apple, ginger and garlic. Whisk until combined and set aside while frying the tofu. Add the sesame seeds and combine.
Cut the tofu into cubes and add to a large bowl together with the corn starch. Toss to coat evenly.
In a frying pan, heat some coconut oil or ghee on medium high.
Add the tofu to the pan and cook each side of the tofu cubes until golden brown and crispy. This will take a few minutes on each side. Do not overcrowd the pan.
Remove all of the tofu from the pan, place in a rack or paper towel to absorb the oil.
Clean the pan with paper towel and add half of the korean bbq sauce. Heat on low until the sauce starts to thicken for a minute or so, then add all the tofu back. Toss to coat the tofu and cook for a minute.
Remove from heat and drizzle with remaining sauce. Serve with rice and garnish with roasted sesame seeds. Enjoy!