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Summer Korean Barbecued Tofu
with kimchi potato salad / cucumber and shallot pickles

Active: 60 Total: 90

With summer in full swing, we couldn't resist this backyard-friendly spin on Korean-style tofu lettuce wraps. We've even swapped a creamy potato salad (with a spicy kick!) for the traditional rice.
Smarts: Prepare all of the cold components ahead, and this meal will come together very quickly.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Korean Barbecued Tofu:
  • Tofu, extra firm - 16 oz , sliced into 1/2" / 1.3 cm "steaks" (vacuum-packed preferable)
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , grated
  • Soy sauce, low-sodium - 1/3 cup
  • Brown sugar - 1 1/2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Kimchi Potato Salad:
  • Carrots - 2 oz , shredded (2 oz equals about 1 large carrot; shred them with a box grater for better texture or look for pre-shredded to save time)
  • Kimchi - 1/2 cup , drained and chopped (look for a vegan brand)
  • Potatoes, russet - 1 lb , peeled and diced
  • Mayonnaise - 1/3 cup
  • Gochujang - 2 tsp
  • Vinegar, rice - 1 tsp
Cucumber and Shallot Pickles:
  • Shallots - 2 bulbs , thinly sliced
  • Cucumbers - 8 oz , sliced
  • Water - 3/4 cup
  • Sugar - 1 1/2 Tbsp
  • Salt - 1 1/2 tsp
  • Vinegar, rice - 1/2 cup
  • Sesame seeds - 1 tsp
Summer Korean Barbecued Tofu:
  • Lettuce, any leafy variety - 1 head , leaves separated (such as leaf or butter lettuce)
  • Green onions - 3 stalks , chopped; green and white parts combined
  • Gochujang - for serving

Choose Cooking Method

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick "steaks" (Can be done 1 day ahead)

  2. Make marinade - Mince garlic and peel and grate the ginger. Whisk together garlic, ginger, soy sauce, brown sugar, sesame oil, and first portion of cooking oil. (Can be done up to 5 days ahead)

  3. Marinate tofu - Add tofu to marinade and turn to coat on all sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  4. Make pickles - Thinly slice shallots and cucumbers. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar (portion for pickles) into sugar-salt mixture. Pour liquids over vegetables (add more vinegar if vegetables aren’t fully submerged in liquid). Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)

  5. Carrots / Kimchi - (If prepping right before cooking, get grill heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  6. Make potato salad - Peel and dice potatoes and place in a large saucepan with enough well-salted water to cover them. Boil potatoes until very tender. Drain potatoes in a colander and allow them to sit for 5 minutes to release steam before proceeding. In a small bowl, whisk together mayonnaise, gochujang (portion for potato salad), and rice vinegar (portion for potato salad). Season dressing to taste with some salt and pepper. Combine potatoes, carrots, and kimchi in a large serving or mixing bowl and toss with dressing. (Can be done 1 day ahead)

  7. Lettuce / Green onions - Prep as directed.

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Make

  1. Heat grill to 400F / 204C degrees. Clean grates and brush with second portion of cooking oil.

  2. While grill heats, drain liquid from pickles. Toss pickles with sesame seeds.

  3. Remove tofu from marinade (discard marinade) and season with some salt and pepper.

  4. Add tofu to heated grill. Sear until golden brown on both sides and heated through, 2 to 5 minutes per side.

  5. Transfer tofu to a  cutting board and slice into strips or cubes that will fit comfortably in lettuce wraps.

  6. If potato salad was made ahead of time, give it a stir.

  7. Serve family-style, allowing everyone to build their own lettuce wraps with tofu, pickles, green onions, and gochujang. Enjoy with kimchi potato salad on the side.

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick "steaks" (Can be done 1 day ahead)

  2. Make marinade - Mince garlic and peel and grate the ginger. Whisk together garlic, ginger, soy sauce, brown sugar, sesame oil, and first portion of cooking oil. (Can be done up to 5 days ahead)

  3. Marinate tofu - Add tofu to marinade and turn to coat on all sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  4. Make pickles - Thinly slice shallots and cucumbers. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar (portion for pickles) into sugar-salt mixture. Pour liquids over vegetables (add more vinegar if vegetables aren’t fully submerged in liquid). Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)

  5. Carrots / Kimchi - Prep as directed and combine. (Can be done up to 5 days ahead)

  6. Make potato salad - Peel and dice potatoes and place in a large saucepan with enough well-salted water to cover them. Boil potatoes until very tender. Drain potatoes in a colander and allow them to sit for 5 minutes to release steam before proceeding. In a small bowl, whisk together mayonnaise, gochujang (portion for potato salad), and rice vinegar (portion for potato salad). Season dressing to taste with some salt and pepper. Combine potatoes, carrots, and kimchi in a large serving or mixing bowl and toss with dressing. (Can be done 1 day ahead)

  7. Lettuce / Green onions - Prep as directed.

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Make

  1. Drain liquid from pickles. Toss pickles with sesame seeds.

  2. Remove tofu from marinade (discard marinade) and season with some salt and pepper.

  3. Heat grill pan or skillet over medium-high heat. Brush with second portion of cooking oil. Add tofu and sear until golden brown on both sides and heated through, 2 to 5 minutes per side.

  4. Transfer tofu to a  cutting board and slice into strips or cubes that will fit comfortably in lettuce wraps.

  5. If potato salad was made ahead of time, give it a stir.

  6. Serve family-style, allowing everyone to build their own lettuce wraps with tofu, pickles, green onions, and gochujang. Enjoy with kimchi potato salad on the side.


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