Korean BBQ Tofu & Mushrooms
  • 1 block extra firm tofu, sliced
  • 1 cup shiitake mushrooms, sliced
  • Sesame seeds for garnish
  • 2 tbsps soy sauce
  • 1 tbsp coconut aminos garlic sauce
  • 1-2 tbsp vegan BBQ sauce
  • 1 tbsp gochujang
  • 1 tsp mirin
  • ½ tsp ume vinegar
  • 1 tsp garlic powder
  • dash of black pepper
(see notes for substitutes)
  1. Combine all your sauce ingredients in a bowl and whisk together. Set aside.
  2. Slice your tofu, don't press or drain, the water will cook off in the pan.
  3. Heat a non-stick pan on medium-high and place your tofu slices on the pan. Don't touch the tofu for 5 minutes.
  4. Flip the tofu once the bottom is crispy, brown the other side. Turn down the heat to medium and don't move the tofu for another 3-4 minutes. The second side will cook faster.
  5. Add your mushrooms on top of the tofu in the pan and let them cook down while the tofu browns.
  6. Once the tofu is crispy add in the sauce and flip to coat evenly.
  7. Turn down the heat to low and let the sauce caramelize for 1-2 minutes.
  8. Sprinkle with toasted sesame seeds for garnish.
  9. Serve hot over steamed brown rice. Enjoy!
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/korean-bbq-tofu-mushrooms-vegan-oil-free/