Spectators at the U.S. Open will have a lot of enticing food options being served up by top chefs — including this hella-good chipotle chicken taco recipe. And while the standards — burgers, hot dogs, etc — are all well and good, it's fun to mix it up. Which is why one of the most popular vendors, Korilla, is dishing out its famous Korean barbecue this year. And, sure, dishes like Bulgogi are awesome, but vegetarians and vegans don't have to miss out entirely. They'll also be serving a Buddha cup, AKA a vegan rice bowl filled with tofu and veggies. (Here are more vegan recipes to try.)
Not sold on tofu? First, this is how to cook it correctly so it actually tastes good. Second, here are more recipes to convince you. Third, this glazed, baked version is insanely tasty. And when you mix it with rice and veggies — or add homemade kimchi — it's pretty dynamite. Best part: You don't have to marinate the tofu in advance, so everything comes together in a mere 15 minutes or less.
Baked Tofu With Ginger Sesame Scallion Glaze
Serves 6-8 people
- 1 cup sugar
- 1 cup gluten-free soy sauce
- 5 tablespoons + 3 teaspoons water
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Dash of black pepper
- 3 teaspoons tapioca starch
- 4 bricks firm tofu
- Preheat oven to 400 degrees.
- Combine sugar, gluten-free soy sauce, 5 tablespoons water, ginger, garlic, rice wine vinegar, sesame oil, and black pepper and whisk well together in a pot. Bring to a boil.
- While hot, add tapioca starch and 3 teaspoons water, whisking at the same time to ensure mixture is incorporated.
- Cut tofu into 1" cubes. Transfer onto parchment lined baking pan.
- Bake tofu for 12 minutes.
- Glaze tofu with ginger sesame scallion sauce and serve over rice.