Go Back
–+ servings

Korean BBQ Tofu Meal Prep

Crispy, caramelized tofu is coated in a sweet, savoury, Korean BBQ sauce served over fluffy basmati rice with fresh shredded cabbage, steamed green beans and a creamy Gochujang mayo drizzle. It’s a balanced, flavour-packed vegan meal that’s perfect for easy, satisfying lunches all week.
Cook Time 30 minutes
Total Time 40 minutes
Course Meal Prep
Servings 4 meal preps

Ingredients
  

Tofu

  • 1 block extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch

Korean BBQ Sauce

  • 1/4 cup soy sauce
  • 2 tbsp tomato paste
  • 3 tbsp brown sugar
  • 1 tbsp Gochujang
  • 1 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced

Gochujang Mayo

  • 1 tbsp Gochujang
  • 1/2 cup vegan mayo
  • 1/2 tbsp soy sauce
  • 1 tsp garlic powder
  • water to thin

Bowl/Meal Prep

  • 2 cups cooked basmati rice
  • 1 –2 cups shredded cabbage
  • 4 cups steamed green beans
  • Optional: cucumber, avocado, green onion, sesame seeds

Instructions
 

Preheat oven to 400F.

    Press & Prep the Tofu

    • Press your tofu to remove excess moisture, then cut into cubes or slabs.
    • Add tofu to a bowl and 2 tbsp soy sauce.
    • Sprinkle with cornstarch and toss.
    • Add cubes to a lined baking sheet.
    • Bake for 25-30 minutes until golden and crispy, flipping halfway.
    • Tip: Don’t overcrowd the pan and avoid stirring too often so you get those crispy edges.

    Make the Korean BBQ Sauce

    • Add sauce ingredients to a medium bowl, stirring to combine. Set Aside.
    • Coat Tofu
    • Add tofu to the Korean BBQ sauce. Toss to coat

    Make the Gochujan Mayo

    • Add ingredients to a small bowl or cup, stirring to combine. Set Aside

    Assemble Meal Prep Containers

    • To 4 meal prep containers, add rice, shredded cabbage, steamed green beans and Korean BBQ tofu.
    • Drizzle Gochujang mayo on top.
    Keyword Meal Prep, Tofu
    Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!