Korean BBQ Tofu with Charred Pineapple and Sesame Rice
Savor the sweet, smoky flavors of Korean BBQ in this quick tofu stir-fry, paired with charred pineapple and fluffy sesame rice. Ready in just 30 minutes, it's a vibrant, satisfying weeknight meal.
- 16 oz extra-firm tofu, pressed and cubed
- 3 cups cooked jasmine rice
- 1.5 cups fresh pineapple, cut into chunks
- 3 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp neutral oil (vegetable or canola)
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 2 whole scallions, sliced
- 2 tsp toasted sesame seeds
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a small bowl, mix soy sauce, gochujang, brown sugar, rice vinegar, and minced garlic to make the Korean BBQ sauce.
⏱️ 2 minutesHeat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes, season with salt and pepper, and cook until golden on all sides, about 8 minutes.
⏱️ 8 minutes 🌡️ Medium-highPush tofu to one side, add another 1 tablespoon oil, and add pineapple chunks. Sear until caramelized and charred in spots, about 3 minutes.
⏱️ 3 minutes 🌡️ Medium-highPour the Korean BBQ sauce over the tofu and pineapple. Toss to coat and simmer for 2-3 minutes until thickened.
⏱️ 3 minutes 🌡️ MediumMeanwhile, in a separate pan, heat sesame oil over medium heat. Add cooked rice, toss to coat, and sprinkle with sesame seeds. Stir for 2 minutes until fragrant.
⏱️ 2 minutes 🌡️ MediumServe BBQ tofu and charred pineapple over sesame rice. Garnish with scallions and extra sesame seeds.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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