Vegan Korean BBQ

Step 1

Press Tofu: Drain the tofu and wrap in a few layers of paper towels. Place something heavy (like a cast iron skillet) on top and let sit for 20 minutes to remove excess moisture.

Step 2

Instant Kimchi: Meanwhile, finely shred the cabbage and stir together with Kimchi Hot Sauce (5 minutes).

Step 3

Cucumber Salad: Make cucumber salad using this recipe (15 minutes).

Step 4

Spring Rolls: Cook spring rolls according to instructions on the package (for ease, I like to microwave them then transfer to the stove to make them crispy).

Step 5

Coat Tofu: Cut tofu into bite-sized blocks. In a bowl, toss tofu together with cornstarch until evenly coated.

Step 6

Cook Tofu: Heat oil in a large skillet over medium heat. Add the tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 10 minutes. Remove from heat. Sprinkle with salt, then stir in Kalbi Sauce.