I got a rad e-cookbook called Fusion Food in the Vegan Kitchen by Joni Marie Newman. I immediately needed to make this Korean BBQ satay. I changed things up a little and skipped the kabob situation because I grilled them inside on a pan so it seemed unnecessary. The homemade BBQ sauce is the star of this show. Lucky for me, the recipe makes enough sauce to cook this up twice.
Adapted from Fusion Food in the Vegan Kitchen by Joni Marie Newman
Ingredients for the Korean BBQ sauce
Yields 2 1/2 cups of sauce
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 1/2 tbsp agave nectar
1/2 tsp ginger
1/2 tsp onion powder
1 tbsp minced garlic (let’s be honest, I probably put closer to 2 tbsps in there)
1 10 oz jar of roasted red peppers (you will have some left over)
1 tbsp red pepper flakes
1 cup of water
Ingredients for the satay
1 container of (extra) firm tofu
1 cup of the Korean BBQ sauce
1. The tofu has to marinate in one cup of the Korean BBQ sauce overnight so the night before you want to eat this spicy, flavorful goodness, follow steps 1-3. Press and drain one block of tofu while you’re making the sauce. (I place the tofu on a plate on top of two paper towels, put two more and another plate on top, then put a heavy glass bowl on top of that. It makes a watery mess but I place it on top of the range so it’s not hard to deal with and doesn’t leak onto the cabinets and floor.)
2. To make the sauce, combine the ingredients from soy sauce to minced garlic in a blender, food processor, or the measuring cup that comes with an immersion blender. I chose the measuring cup/immersion blender option which is nice because you can see how much sauce you have as you’re making it and it’s the easiest to clean up. I put those ingredients in the measuring cup and blended briefly. I then added pieces of roasted red peppers from the jar in stages – blending, checking the measurement, adding more, blending, checking again – until I had a fully blended 1 1/2 cups of sauce. Then I added the red pepper flakes and stirred with a spoon. I measured out one cup of water in a different measuring cup and poured it into the sauce. Stir or blend a little more so that the water is fully incorporated into the sauce.
2. Pour all but one cup of the sauce into an airtight container and save it for later. The cookbook author said it will last up to two weeks this way. I used leftover sauce one week later and it was just as good.
3. Cut the tofu in half and then into thin strips, about 3/4 inch wide. I got 12 strips out of my tofu. Place the tofu in another airtight container and cover in the one cup of reserved Korean BBQ sauce. Store in the refrigerator until dinner tomorrow.
4. On THE BIG DAY, heat a grill pan on medium heat. Place the tofu strips on the grill. Leave them until they have nice grill marks then flip to the other side and do the same. Mine were thick enough that I could actually stand them on their sides so I ended up grilling them on four sides.
Cooking up the tofu in my new nonstick grill pan
5. Serve the tofu with a side of something tasty, like asparagus.
I’m sure there are other great uses for the extra BBQ sauce but I haven’t used it for anything else yet. It could be a good spicy dipping sauce for something.