Korean BBQ Inspired Bowls

 Sweet, Spicy, and everything nice! This Korean inspired bowl is mouthwateringly delicious and easy to make! Vegan, gluten free, can be made sugar and oil free!

Serves 4+ people

Ingredients

For the Tofu:

• 1 block super firm tofu (or firm tofu pressed for 30 minutes)
• 1/3 cup soy sauce (or gluten free Tamari)
• 1/4 cup, 60g, brown sugar
• 3 tbsp. gochujang*
• 1 tbsp. sriracha
• 1 tbsp. minced garlic
• 2 tsp minced ginger
• 1 tsp sesame oil
• 3 tbsp. cornstarch

For the Instant 'Kimchi'

• 1 bag coleslaw mix
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 tsp sugar
• 2 tbsp. gochutgaru, Korean hot pepper flakes**
• 1 tbsp. gochujang
• 2 tbsp. vegan fish sauce***
• 1 tsp sesame oil
• 1 tsp. salt
• sliced green onion (optional)

To serve

• cooked rice
• salted shelled edamame 
• sesame seeds (optional)
• green onion (optional)

Instructions

Follow along with a video: https://youtu.be/fhxE9pALsJI

1. In a medium mixing bowl, combine the soy sauce, sugar, gochujang, sriracha, garlic, ginger, and sesame oil. Mix well.
2. Cut the tofu into bite sized pieces. 
3. Add the tofu into the bowl of sauce and mix until completely coated.
4. Let sit to marinade for 10 minutes or more.
5. While the mixture is marinating, combine the coleslaw mix, spices, fish sauce, and sesame oil and set aside.
6. Add the cornstarch to the tofu and toss to coat evenly.
7. In a pan set to medium high heat, coat the bottom in a light layer of oil and cook the tofu until well done and slightly crispy on the outside.
8. Remove the tofu and set aside.
9. In the same pan, add the rest of the marinade from the tofu and cook until thickened.
10. Add the tofu back into the pan and toss to evenly coat.
11. Serve on top of rice with the instant kimchi and shelled edamame.
12. Enjoy!