Vegetarian Korean BBQ Tofu

I'm not Korean, and Korean BBQ is traditionally done with meat - so a slightly different take is to use tofu or mushrooms.  I prefer tofu, because I think it marinades better.  I don't think the K-BBQ marinade usually has ginger, but I like ginger on my tofu so I add it anyway.  Here's a way to use those scallions (instead of the traditional white onion) and red leaf lettuce, or romaine lettuce.

Vegetarian Korean BBQ Recipe

To make the marinade chop up finely with a knife, or in a food processor:

• 3 cloves garlic
• 4 scallions
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• small stub of ginger (optional)

Slice a block of extra firm tofu into 1/4-1/2 inch slabs, coat with marinade and store in either a shallow bowl or ziplock bag for up to 24 hours.  Make an extra portion of the marinade to serve alongside the tofu after cooking.

Wash and clean your red or romaine lettuce, keeping as much of the leaves as intact as possible.  You will use these as a "taco shell".

For your accompaniments you will want to steam up:

• rice
• julienned carrots
• julienned radish
• julienned zucchini
• kimchi, or a quick-pickled cabbage does well for us
• julienned pickled cucumber (1tbsp rice vinegar, 1tsp sugar, garlic) 

Heat your grill to medium low, otherwise I find the tofu sticks to the grates and breaks up.  I use a misto to oil the grates when I place them on and also the first turning so they don't stick.   With the lower heat, to get some char on the tofu you might have to leave it on 4-6 minutes a side for three or four flips.  

To eat, take a lettuce leaf, a spoonful of rice, a few vegetables, a tofu, and a splash of the marinade or other spicy hot sauce.   Repeat.