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.
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