Entrees · Gluten-free · Salads

Mofo 4: Korean BBQ Tofu with Pajeori

     Today’s recipe is a simple one that I love.  I almost never make Korean inspired food.  I also can’t really go out to get it since Korean restaurants are typically not vegan friendly.  When I was younger, I ate at a few Korean BBQ restaurants with my family.  One of those restaurants was in Japan, believe it or not!  There was a big beautiful yellow lab parked outside to greet customers.  She was their mascot and the inspiration for their name, too.
My favorite part about Korean BBQ is the marinade, which is the case for many people, I would assume.  For those who eat meat, they may feel differently.  I took the simple yet flavorful marinade and slathered it on some tofu for a quick and absolutely delicious meal.  No need for meat here. 😉
     I served the tofu with some rice and pajeori.  Pajeori is a dish I had never heard of before.  It’s a beautiful salad of julienned scallion and spiced with Korean chili flakes.  If you don’t have the Korean variety, just substitute regular dried chili flakes.
I cooked my tofu in a pan with some coconut oil.  You can absolutely bake or grill it for a sightly charred effect.  I wish I could grill mine, but it is quite chilly where I live!  (Also, no grill. 😅
Any way you cook it, give it a try!  Tofu is good any way you cut it, so spice it up next time you need a quick meal.  Let’s begin a love affair with Korean food together!  What d’ya say?  ​😍🌶🍚

Korean BBQ Tofu with Pajeori

IngredientsFree from: gluten, nuts, refined sugar
Yield: about 4 servings

  • 1 pack extra firm tofu, drained and patted dry
  • 1/4 cup tamari/soy sauce
  • 2 Tb water
  • 1 Tb coconut sugar/vegan sugar
  • 1/2 Tb minced garlic/1 tsp dried garlic
  • 1 1/2 tsp toasted sesame oil
  • 1/2 tsp dried ginger (or fresh, if you have)
  • black pepper/chili flakes to taste
  • 2 Tb thinly sliced scallion
  • coconut oil, for frying


  1. Conbine all the ingredients (except tofu) in a small bowl.
  2. In a large skillet, heat about 2 Tb coconut oil on medium.
  3. Slice your dried tofu in half and then in triangles, if preferred.
  4. Fry the tofu slices on each side for about 5 minutes each, until browned slightly.
  5. Once the tofu is colored on both sides, add the marinade and turn the heat down to medium-low.
  6. Let simmer, turning the tofu once for about 5-8 minutes, until the marinade has reduced and a thick sauce remains.  Use the remainder of the sauce as garnish.
Pajeori Ingredients
​Adapted from My Korean Kitchen

    • 3 scallions
    • 1 Tb tamari/soy sauce
    • 1/2 Tb coconut sugar/vegan sugar/sweetener of choice
    • 2 tsp toasted sesame oil
    • 1/2 tsp sesame seeds
    • 1 tsp Korean chili flakes
    • 1 tsp apple cider vinegar
    • 1 garlic clove, minced



  1. Julienne (thinly slice lengthwise) the scallion.
  2. Combine the rest of the ingredients into a small bowl, just like you did for the marinade.
  3. Stir the dressing to incorporate.
  4. When ready to serve, pour the dressing over the scallion and toss before adding to your plate.
  5. Eat immediately with some steamed rice or noodles on the side for a meal!

3 thoughts on “Mofo 4: Korean BBQ Tofu with Pajeori

  1. I’ve seen so many good Korean dishes and recipes this week, it’s really inspired me. I usually worry that I won’t be able to find all the exotic ingredients, but this one looks pretty doable.


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