Korean BBQ Tofu with Fluffy Sesame Rice

Calling all BBQ masters

What a show stopper she is, don't get me wrong, this takes a bit of time. But oh, is it worth waiting for. To save yourself some time, go ahead and make the tofu marinade the day before. The flavors keep getting better. The balance of sweet and spicy tofu is insane! And then the salty, crunchy, acidic veggies on the side.. Woooow! But honestly, the biggest showstopper on this plate weren't either of those two. In my opinion it was the fluffy, soft and nutty rice. This rice is so flavorful, being on a lower carb diet, I see rice as a serious treat. But not the overcooked, or the dry crusty version (we've all been there). No, the ones they give you at your favorites Asian restaurant. The perfectly cooked version, that one! And let me tell you, you can make that yourself, in your own kitchen (no rice cooker needed), with a little bit of patience and zero interference. Scroll down and let me teach you how.

Ingredients

Tofu marinade

• 1 block of firm tofu (pressed and drained)

• 2 tbsp gochujang (Korean red chili paste)

• 1 tsp maple syrup

• 2 tbsp rice vinegar

• 1 tbsp avocado oil (for cooking)

Kimchi Sauce

• 1/2 cup non fat Greek yogurt

• 1/2 cup Kimchi with brine

• 1 tsp gochugaru (Korean red chili flakes)

• 1/2 tsp maple syrup

  Flavored Rice

• 1/2 cup short grain rice

• 1/2 tbsp toasted sesame seeds

• 1 tsp salt

• 1/2 tsp sesame oil

• 1/4 nori sheet

Veggies

• 1 cup edamame

• Flaky sea salt

• 1 cup Crunchy Asian Cabbage Salad (find recipe below)

Instructions

1. Not necessary, however, highly recommended, make the marinade ahead! Slice the tofu in 8 equal slices, per slice, carefully incision each side (pro tip: use a chop stick on each side of the tofu to prevent from cutting too far). Then in a mixing bowl, stir together the gochujang, maple syrup, and rice wine vinegar. Then add the sliced tofu and let it marinade for 30 min to overnight.

2. Rice time. Rinse your rice really well, I'm talking about 4-5 times, until the water turns clear. You don't want the extra starch left on the rice. Then let the rice soak for 30 min.

3. Then in a large pot add rice and 3/4 cup water. Cover with a lid. Turn heat to medium/high until the water starts to boil. Then turn the heat to the lowest setting. Set timer for 10 min. Take the rice off the heat and leave the rice to steam for an additional 10 min. Do not open the lid during this process!

4. While your rise is cooking you can start on the slaw. (Find recipe below)

5. Now that the rice is done and super soft, fluff your rice with a fork and add the season. Gently mix salt, toasted sesame, chopped nori, rice wine vinegar and sesame oil. Set aside until serving.

6. We're almost there. Start grilling the tofu. Start on a medium to high heat.( I grilled mine on a flattop griddle) add avocado oil to the griddle. When the oil starts to sizzle turn the heat down to low/medium heat, and cook the tofu for 5 min on each side. Don't set the heat too high, or the sugars in the sauce start to burn.

7. While the tofu is grilling, start cooking the edamame (frozen is just fine). In a medium pot add a splash of water and the edamame, then cook for 3-5 min until fork tender. Drain and top with flaky sea salt.

8. Last step I promise! Sauce time, in a blender add Greek yogurt, kimchi, kimchi brine, touch of maple syrup, gochugaru. Taste, add salt to liking.

9. Now assemble all your ingredients on a plate, what a showstopper is this. Eet smakelijk!

Macros per serving

• Calories: 610

• Protein: 38g

• Carbohydrates: 60g

• Fat: 24g

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