I think this Korean BBQ Sauce recipe originally from My Quite Kitchen (linked below) is my new favorite sauce. It is sweet, spicy and SO GOOD!
1 cup of quinoa
2 cups of water
½ cup diced yellow onion
4-5 cloves of garlic (minced)
½ teaspoon of salt
3 cups of shredded cabbage
¼ cup of thinly sliced red onion
¼ cup of shredded carrots
½ cup of chopped cilantro
Juice of 1 lime
½ teaspoon of salt
Korean BBQ Tofu:
2 blocks of extra firm tofu (drained and pressed)
½ cup of Korean BBQ sauce (below)
2 tablespoons water
1 tablespoon cornstarch
⅓ cup plus 1 tablespoon of soy sauce
¼ cup maple syrup
1 ½ tablespoons rice vinegar
1 tablespoon chili garlic sauce
2 teaspoons freshly grated ginger root - a large thumb-size piece
3 medium cloves garlic, minced
1 teaspoon crushed red pepper flakes (or less for less spicy)
Additional Korean BBQ Sauce
For the BBQ sauce, in a saucepan, whisk together the cornstarch and water until the corn starch is fully dissolved. Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat to a simmer. Stirring frequently, cook for 3 to 5 minutes or until the sauce has thickened.
Cut tofu block lengthwise into thirds then cut into ¼ inch slivers. Preheat the oven to 400 degrees. Use a brush to paint the front and back of tofu pieces and add to a nonstick pan or a pan lined with parchment paper. Cook for 25-30 minutes, flipping halfway through and brushing with more sauce. The tofu should dry out a little but not be hard and crunchy.
Add diced onion to a small pan on medium heat, stirring frequently. Cook for about 5 minutes or until translucent. Add garlic and cook for 1 minute. Next, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes. Remove from heat and let sit for a couple minutes before fluffing with a fork and adding salt.
Add quinoa, baked tofu, crunchy slaw, and an extra drizzle of BBQ sauce to each tortilla.