INGREDIENTS:
- 1 pound firm tofu, drained, pressed and cut into triangles
For the Korean BBQ Sauce:
- 1 tablespoon chopped garlic (2 - 3 cloves)
- 2 tablespoons chili paste or sriracha
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 2 - 4 tablespoons brown sugar (I used 2)
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- toasted sesame seeds for garnish
INSTRUCTIONS:
- Arrange the tofu in a lidded container large enough hold the tofu and the marinade
- Whisk together the sauce ingredients until the sugar is dissolved. Pour over the tofu.
- Put the lid on and gently tip the container to distribute the marinade.
- Let marinade for at least 5 minutes and up to a half hour.
- When ready to cook, preheat the oven to 450°F.
- Prepare a baking sheet with cooking spray. Transfer the tofu wings to the sheet and bake for 30 - 40 minutes, turning the tofu after 20 minutes of so. Be careful it doesn't burn.
- While the tofu is baking, transfer all the marinade to a small sauce pan. Add another tablespoon of rice vinegar and a couple teaspoons of sesame oil to the sauce pan.
- Bring to a boil, stirring frequently. Allow the sauce to reduce. It will bubble and foam because of the sugar, but keep stirring. All of a sudden the foaming will subside and the sauce will become thick and glossy. Remove from the heat and let stand until the "wings" are ready.
- To coat the wings, pour the sauce into the bottom of a large mixing bowl. Transfer the baked "wings" and gently mix to coat with the sauce.
- Arrange on a platter and sprinkle with sesame seeds for garnish.
Source: Lydia's Flexitarian Kitchen
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