Ingredients Beans + Legumes Soy Korean Barbecued Tofu Be the first to rate & review! Chicago chef Bill Kim created this recipe for his cookbook, Korean BBQ, to show how well tofu takes on flavors when marinated and grilled. He uses his Korean BBQ Sauce as a marinade, adding a jolt of spice with sambal oelek and light fruit flavors with kiwi and Asian pear. The Blackening Seasoning used to season the tofu before it is grilled balances chili powder with sweet paprika. Save any leftover Blackening Seasoning and BBQ Sauce to use on grilled tofu or meat. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Published on April 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Johnny Autry Active Time: 20 mins Total Time: 35 mins Servings: 4 Ingredients Korean BBQ Sauce 1 cup dark brown sugar ½ cup water 1 cup soy sauce 1 small white onion (6 ounces), peeled and coarsely chopped (1 cup) 1 Asian pear (8 ounces), peeled and coarsely chopped (1 cup) 1 kiwi (3 ounces), peeled and coarsely chopped (1/3 cup) 8 medium cloves garlic 1 (1-inch) piece fresh ginger (1/2 ounce), peeled and sliced (1 Tablespoon) ¼ cup dark sesame oil Blackening Seasoning 1 teaspoon sweet paprika 1 teaspoon granulated garlic or garlic powder 1 teaspoon chili powder ½ teaspoon kosher salt Tofu 2 (1-pound) blocks extra firm tofu, drained and sliced crosswise into 6 pieces (12 pieces total) ½ cup sambal oelek Directions Make the Korean BBQ Sauce: In a medium bowl, combine brown sugar, water, and soy sauce and whisk until sugar dissolves. Pour soy sauce mixture into a blender or food processor, add onion, pear, kiwi, garlic, ginger, and sesame oil. Process until smooth, about 1 minute. Reserve 1 cup of the Korean BBQ Sauce, transferring remaining sauce to an airtight container to refrigerate up to 2 weeks or freeze up to 2 months. Place Korean BBQ Sauce in food processor and add sambal oelek. Pulse until well combined, about 5 pulses. Pat tofu dry with paper towels, then place in a large baking dish or a rimmed baking sheet. Pour sauce over tofu and marinate at room temperature for 20 minutes. Make the Blackening Seasoning: Combine paprika, garlic powder, chili powder, and salt in a small mixing bowl and stir to mix. Preheat grill to medium-high, 400°F to 450°F. Transfer tofu from the marinade to a baking sheet or large plate, allowing excess marinade to drip off. Reserve marinade. Season tofu with Blackening Seasoning. Place tofu on oiled grates; grill, covered, until grill marks appear and tofu does not stick to the grates, about 3 minutes. Flip tofu and brush with reserved marinade. Cook, covered, until grill marks appear, another 3 minutes. Serve tofu with remaining marinade. Note Reprinted with permission from Korean BBQ. Copyright © 2018 by Bill Kim with Chandra Ram. Photography © 2018 Copyright by Johnny Autry. Rate it Print