Korean BBQ Tofu Bowls with Spicy Mango Slaw
Korean BBQ tofu bowls feature perfectly crisp and saucy tofu piled over fluffy rice with a sweet and spicy mango slaw on top.
Servings 4 servings
Calories 332kcal
Ingredients
Spicy Mango Slaw
- 2 cups broccoli slaw mix
- 1 medium mango, peeled, pitted, and cut into 1/4-in cubes
- 1 medium jalapeno pepper, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or agave nectar
- 1 tablespoon vegetable or canola oil
- 1/2-1 teaspoon red pepper flakes (depending on your spice-level preference)
- Salt and pepper to taste
Korean BBQ Tofu
- 1 block (12 oz) extra-firm tofu
- 1/3 cup, plus 1 tablespoon cornstarch, divided
- 2-4 tablespoons vegetable oil
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup light brown sugar
- 1 tablespoon gochujang (or a similar chili sauce)
- 2 medium cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon sesame oil
- 3 tablespoons water
- Hot steamed rice, sliced green onions, and sesame seeds for serving
Instructions
Spicy Mango Slaw
- In a large bowl, combine slaw mix, mango, and jalapeno. In a separate small bowl, whisk remaining slaw ingredients until smooth.
- Pour dressing over slaw and toss until evenly coated. Season slaw with salt and pepper to taste and refrigerate until ready to serve.
Korean BBQ Tofu
- Cut the block of tofu in half width-wise. Arrange tofu on a wire cooling rack on top of a kitchen towel that has been folded into 3 layers thickeness and place over a medium sheet pan. Place another kitchen towel that has been folded into 3 layers of thickness over tofu and place another medium sheet pan over top. Place something heavy like a textbook or several cans on top of sheet pan and allow tofu to be pressed 30-60 minutes.
- Cut pressed tofu into 1-in cubes and place in a large bowl. Add 1/3 cup cornstarch and toss until evenly coated.
- Heat about 2 tablespoons oil in a large nonstick skillet over medium-high heat. Once oil is hot, add tofu in a single layer (work in batches if necesssary, adding more oil as needed) and cook on all sides, turning occasionally until crispy and browned. Transfer tofu to a wire cooling rack and set aside for a moment.
- Drain oil and wipe skillet clean. Add soy sauce, rice vinegar, brown sugar, gochujang, garlic, ginger, and sesame oil. Bring to a low simmer over medium heat.
- In a small bowl, whisk remaining 1 tablespoon cornstarch with 3 tablespoons water until smooth. Whisk into sauce and cook until sauce is bubbly and thickened. Toss tofu into sauce until evenly coated.
- Assemble the bowls by starting with rice and topping with korean bbq tofu and mango slaw. Top bowls with green onions and sesame seeds. Serve bowls immediately and enjoy!
Notes
Storing Instructions
Store components of bowls (tofu and slaw) separately in refrigerator up to 4 days.
Nutrition
Serving: 8oz (calculated without rice) | Calories: 332kcal | Carbohydrates: 37.3g | Protein: 9.7g | Fat: 17.5g | Saturated Fat: 3.5g | Sodium: 1247mg | Potassium: 319mg | Fiber: 3.3g | Sugar: 23g | Calcium: 206mg | Iron: 2mg