"Korean Barbecue" Tofu and Sticky Rice with Garlic-Avocado Aioli
- 3 cups sticky white rice*
- 1 package of sprouted firm tofu
- 3/4 cup Korean BBQ Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chives, diced
- 1/4 cup Garlic-Avocado Aioli
- 1/2 cup kimchi**
"Korean Barbecue" Sauce Ingredients:
- 1 sweet onion, diced
- 1 tablespoon crushed garlic
- 1 tablespoon olive oil
- 6 ounces tomato paste
- 3/4 cup water
- 1/4 cup liquid aminos (sub soy sauce)
- 7 soft medjool dates, pitted
- 2 tablespoons rice vinegar
- 1 tablespoon garlic chili sauce
- a dash of salt and pepper
Garlic-Avocado Aioli Ingredients:
- 1 cup cashews, soaked in water for 4-6 hours
- 1/2 avocado
- 1 tablespoon garlic, minced
- 1/2 C water
- 1/4 C olive oil
- 2 TBSP rice vinegar
- a dash of salt
- Heat a large pan over medium-high heat.
- Once hot, break your tofu into crumbles over the pan (I just use my hands to do this), and sautee for 3 minutes. You can use your spatula to break up the tofu even more as you mix it around.
- After 3ish minutes, add your Korean BBQ Sauce, rice vinegar, and 1tablespoon chives.
- Mix and sautee for 5 more minutes.
- After 5 minutes, take the tofu off of the heat, and layer it on top of your rice in a large bowl.
- Add your Garlic-Avocado Aioli and kimchi to the bowl and sprinkle with the extra 1tablespoon of chives.
- Eat up.
"Korean Barbecue" Sauce Instructions:
- In large skillet, heat olive oil garlic and onion over medium heat for 5 minutes.
- Add all other ingredients to the skillet, and sautee for 10 more minutes.
- Take the skillet off the heat and transfer the ingredients to a blender or food processor.
- Blend until smooth.
Garlic-Avocado Aioli Instructions:
- After the cashews have soaked, drain the water and put all ingredients into a blender or food processor. Blend until smooth.
*I don't have a "recipe" for sticky rice per-say. I just buy sushi rice and put 1C dry white rice in a rice maker with 2C water. (That will make you 3C cooked.)
**I didn't make my own kimchi this time, I bought Farmhouse Culture's because it's DELICIOUS!
Okay y’all, I’ve got to be blatantly honest here… I’ve never really had Korean barbecue. You might hate me for saying that, but I had to tell you because if you are expecting the REAL DEAL here you will be confused. What I’ve done is taken something I know well, barbecue (I am southern, after all), and added some Korean inspired flavors to it. It’s actual unreal how delicious it is, BUT it’s not like absolutely authentic. So, now that we are clear about what we’ve got in this bowl of goodness, I can brag about how freaking delicious it is.
Shall I bullet point how UNREAL this meal was? Okay fine, since you begged me, here are some of the finer qualities about this mound of goodness…
IT’S GREAT FOR SHARING.
IT’S MESSY. (IN A GOOD WAY.)
Everything on that list is real and true. And because 4 people ended up eating this, it was perfect to serve “family style.” Also, this meal is one of those “the messier the better” kind of meals. So don’t be afraid to get sloppy with it. It tastes better that way.
So what exactly are the components of this meal you may ask? Well let me list them for you…
HOMEMADE KOREAN BBQ SAUCE (I swear it’s easy.)
GARLIC-AVOCADO AIOLI (Made out of soaked cashews.)
KIMCHI (I didn’t make my own. I use Farmhouse Culture’s Kimchi.)
And that’s it! So basically you need a blender, a rice maker (or a pot to cook your rice on the stove), and a pan to sautee the tofu. BOOM. You got dis.