My sweet, spicy, and totally delicious Korean BBQ Tofu Sliders with Kimchi Slaw are sure to be the star of all your summer festivities.
This weekend marks the unofficial start of summer, which means it’s barbecue season. Yay!
I’m super excited to be partnering with my blogging buddies today to bring you tons of fun summer recipes. Our Great Blogger BBQ is a roundup of over 50 original summer cookout recipes for everything from refreshing drinks to unique entrees to sweet summer desserts … yum!
Everything sounds amazing, so make sure to read to the end of the post for all the recipes.
Before we get to those recipes though, let’s talk about these sliders. I have to give myself props. These Korean BBQ Tofu Sliders with Kimchi Slaw are seriously one of the best things I’ve ever made.
Korean BBQ Tofu Sliders with Kimchi Slaw
I’m pretty much obsessed with Korean food, but I still need to find my fave Dallas spot. So I decided to make my own, and I’m so glad that I did!
A delicious mix of sweet, spicy, and savory, the flavors in these Korean BBQ Tofu Sliders with Kimchi Slaw are out of this world delicious. You won’t be able to stop at one … no way.
Are you a tofu fan? Personally, I love it, but I know there are plenty of haters. Every time I make something with tofu, I feel like I have to address the elephant in the room.
Yes, these sliders are made with tofu, and yes, they are super yummy. I swear … you can double-check with my meat eating husband if you wish.
I’ve definitely eaten my fair share of bad, bland, and mushy tofu, but these Korean BBQ Tofu Sliders are none of those things.
How to Make Korean BBQ Tofu Sliders
The secret to making these sliders extra delish is baked tofu. I love baked tofu, because it has a firm texture that’s filled with flavor.
It tastes great on its own, but it’s even better spiced up with some wonderful Korean flavors.
Then, there’s the star of this recipe … homemade Korean BBQ Sauce. It is simply amazing! You will be licking the spoon for sure.
And although it might sound difficult, you can make this easy sauce with ingredients found in almost any grocery store. I plan to slather it on pretty much everything I cook this summer.
You’ll bake the tofu in your amazing Korean BBQ Sauce, then serve it on the cutest mini buns.
So fun! And if you can’t find slider buns (I got mine at Whole Foods), just cut down high-quality hot dog/sausage buns into slider-size pieces.
The finishing touch is a quick Kimchi-inspired slaw, which is also simple to make.
Have I made you hungry yet?
Serve these Korean BBQ Tofu Sliders with Kimchi Slaw as a unique appetizer at your next get together or feed your family these bite sized sandwiches for a fun dinner.
Either way, you are going to fall in love with these flavor-filled treats!
And don’t forget to scroll to the end of the post for 50+ summer cookout recipes from my food blogging friends … I can’t wait to try these amazing recipes!
Loved these BBQ Tofu Sliders?
If you loved this recipe, make sure to check out my Korean BBQ Tacos! They are a.ma.zing.
Treat yourself to these sweet, spicy, and totally delicious Korean BBQ Tofu Sliders with Kimchi Slaw!
- nonstick cooking spray
- 16 ounces baked tofu
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 teaspoons sugar
- 2 teaspoons sriracha
- 1 large garlic clove, grated
- 1 (1-inch) piece ginger, peeled and grated
- 1/2 small Napa cabbage, cored and thinly sliced
- 1 carrots, julienned
- 1 large green onion, thinly sliced
- 2 teaspoons sesame seeds
- 8 slider buns
- a few lettuce leaves
Preheat oven to 400 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.
Cut tofu into 8 rectangles and place in pan. Set aside.
Combine all sauce ingredients in a small pot.
Bring sauce to a boil over high heat.
Reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Pour sauce over tofu.
Bake tofu for 10 minutes, then flip.
Return tofu to oven, then bake 10 more minutes. Flip again, then cook for another 10 minutes (30 minutes total). The sauce should be thick and coat the tofu.
Remove tofu from oven and flip it around in the sauce a few times to coat.
Sprinkle with sesame seeds.
While tofu is baking, mix together soy sauce, rice vinegar, sugar, sriracha, garlic, and ginger.
Add cabbage, carrots, and green onion, and mix well.
Set aside until tofu is ready.
Top each bun with a few lettuce leaves, one tofu piece, and a big spoonful of kimchi slaw.
Serve immediately. Enjoy!
If you'd like, you can grill the tofu instead of baking it. You will need to thicken the Korean BBQ Sauce while it's cooking. Mix together 1 tbsp. cornstarch with 1 tbsp. water. After the BBQ sauce has simmered for 5 minutes, add just enough of the cornstarch mixture (whisking constantly) to thicken it to a BBQ sauce consistency. (Keep in mind that it will thicken more as it cools, so you don't want it super thick.) When the sauce has thickened, remove it from the heat and cool slightly. Brush the BBQ sauce on the tofu and cook on a medium-hot grill, brushing on more sauce as the tofu cooks. The tofu is already cooked, so it just needs to be heated through and a little caramelized around the edges from the sauce. Serve as directed in the recipe.
One extra tip: for this recipe, I used grated garlic and ginger.
Grating the garlic and ginger rather than mincing it helps it to blend into the BBQ sauce and vinaigrette for the slaw better. You could certainly use a box grater for this, but a Microplane Grater (affiliate link) will make it much easier.
I love my Microplane Grater and use it for everything from zesting citrus to grating the perfect amount of Parmesan over my pasta dishes.
Looking for more summer recipes?
Check out these wonderful ideas from my food blogger friends!
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Fleur Collins Cocktail by Hungry Girl por Vida
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
What is your favorite summer recipe?