Korean BBQ Style Tofu Stir Fry
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
| Servings | Prep Time |
| 2-3 people | 4 hours |
| Cook Time |
| 12 minutes |
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This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
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Ingredients
Korean BBQ Marinade
- 100 g dark brown sugar
- 100 ml light soy sauce
- 3 cloves garlic minced
- 1 Tbsp white rice vinegar
- 1 tsp fresh ginger minced
- 1 tsp ground black pepper
- 1 tsp smoked red chilli flakes or regular red chilli flakes. I got chipotle smoked red chilli flakes from Sainsbury's which are great with anything!
- 1 tsp toasted sesame oil
- 2 Tbsp cornflour
- 2 Tbsp water
Stir Fry Ingredients
- 600 g straight to wok medium noodles 2x 300g pouches for ease. Cook your own from dry if you prefer!
- 225 g Tofu marinaded for at least 4 hours. If you don't have the time, don't worry it will still taste great.
- 130 g pak choi leaf parts kept whole, white harder parts sliced up
- 100 g baby corn sliced in half length-ways
- 150 g mushrooms sliced
- 1/2 fresh red chilli thinly sliced, for garnish
- 1 spring onion thinly sliced, for garnish
Servings: people
Instructions
Marinade
- Add all the marinade ingredients apart from the cornflour and water into a saucepan and heat until the sugar has melted and it begins to boil.
- Mix the cornflour with 2 Tbsp water in a separate cup or bowl and add the mixture into the pan. Simmer for 5 minutes or until the mixture thickens.
- Cut the tofu into blocks and add to a container. Pour over the marinade and mix in well with the tofu. Refrigerate for a few hours, ideally overnight or 24 hours.
Stir Fry
- Heat 1 Tbsp sunflower or vegetable oil in a wok and add the marinated tofu. Set aside any remaining sauce. Fry until browned - about 5 minutes
- Add the noodles, pak choi, baby corn and mushrooms along with the rest of the sauce. Fry for around 5 minutes until the corn is tender. Serve with sliced red chilli and spring onion.
