Wednesday, September 16, 2009

Korean Barbecue Tofu

I saw this recipe for Korean Barbecue Tofu by Emeril Lagasse on 'Emeril Green'.
I wanted to try it but his version was a bit complicated for me, so I simplified it down some. I made it twice now, as an appetizer. I made it even easier by using jarred minced garlic, jarred ginger and bottled lime juice.

It's a really forgiving and adjustable recipe, so make it however suits you. Here's my version, and that what's on the card, but Emeril's original is posted below.

My Version:

Korean Barbecue Tofu

1 pound extra firm tofu
Bibb or Boston lettuce leaves
grated carrot
sliced scallion

To Taste:
Soy sauce
Hoisin sauce
Chili sauce
Lime juice
Minced garlic
Minced ginger
Sesame oil

Barbeque Sauce:
In a bowl, combine all the sauces, minced garlic, ginger and sesame oil.

Tofu:
Brush tofu with oil and place on preheated grill. Grill for 5 minutes. Turn over and brush with
the sauce. Grill for an additional five minutes. Remove from grill and slice into 1/2 inch slices.

Serve the tofu in the lettuce leaves. Garnish with grated carrot & sliced scallions.




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Korean Barbecue Tofu
Recipe by Emeril Lagasse

Ingredients:
1 pound extra firm tofu
½ cup soy sauce
¼ cup rice vinegar (not seasoned)
2 tablespoon Ponzu sauce
2 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon hot sesame oil
1 tablespoon toasted white or black sesame seeds
1 ½ teaspoons Sambal sauce
1 teaspoon fish sauce
2 head Bibb lettuce, leaves separated
½ cup grated carrot
½ cup grated daikon radish
Kimchee, for serving

Method:

For the Barbeque sauce:
In a large bowl, combine soy sauce, rice vinegar, Ponzu sauce, lime juice, sugar, minced garlic, ginger, sesame oil, sesame seeds, Sambal sauce and fish sauce.

For the Tofu:
Brush tofu with oil and place on preheated grill. Grill for 5 minutes. Turn tofu over and brush with the Barbeque sauce. Continue to grill for an additional five minutes. Remove from the grill to a cutting board and slice into ½-inch thick slices.

Serve the tofu in the lettuce leaves. Garnish with grated carrot, grated daikon, and Kimchee.

2 comments:

Scrapdragon said...

Thanks so much Katherine, the recipe looks gorgeous. I so need to go and comment in the gallery and will do tomorrow, I promise. I have tried to email you a couple of times but it just keeps bouncing back, I checked your email and it's right, so not sure why I can't send to you, I get yours OK! Strange eh?
B x

Gail said...

Can't wait to try this recipe - thank you!