Korean BBQ is traditionally very meat-centric, but in this recipe by EatLiveLearn, she shares her completely vegan-friendly Korean BBQ-inspired meal – and you don’t even need to fire up the grill.
Move over short-ribs, tofu takes the stage in this vegan Kalbi BBQ recipe. You’ll find the recipe below for the Kalbi tofu dish, but no Korean meal is complete without the Banchan.
Banchan are all the small side dishes that are typically served with a Korean meal. If you have ever been to a Korean restaurant, surely you’re familiar with the array of tasty side dishes that fill every square inch of the table.
Here are some of our favorite banchan ideas to pair with Kalbi Tofu:
Instant Kimchi: Our Kimchi Hot Sauces make it easy to throw together an instant kimchi salad, just toss cucumbers, cabbage, or your vegetable of choice in Kimchi Hot Sauce and let sit at least 10 minutes before serving.
Kimchi: Is always a must-have, pick up a jar of Lucky Foods Kimchi at a store near you.
Cucumber Salad: Sarah from LiveEatLearn, creates a refreshing Thai-inspired cucumber salad that brings the perfect crunch to your meal.
Add some greens to your plate with Korean marinated Banchan.
One of our favorite recipe developers, Maangchi, has a whole recipe catalog of Banchan.
Vegan Kalbi Korean BBQ
- 1 block firm tofu (16 oz)
- 1/4 cuo cornstarch
- 2 tbsp oil
- 1/2 cup Lucky Foods Seoul Kalbi
- Press Tofu: Drain the tofu and wrap in a paper towel. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.
- Cut and Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.
- Cook Tofu: Heat oil in a large skillet over medium heat. Once hot, add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt to taste, then stir in Kalbi Sauce. Continue cooking for 1-2 minutes until the sauce is evenly coated and bubbly.