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Korean BBQ Bowls with Chop Sticks

Vegan Korean BBQ Bowl

A delicious Korean BBQ bowl filled with cabbage slaw, spicy pan-fried tofu, and sautéed broccoli and carrots, this weeknight meal is hearty and delicious. Vegan and Gluten-free!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 35 minutes
Servings: 4 servings
Calories: 342kcal
Author: Sarah McMinn


You will need

  • 1 cup cooked brown rice
  • 16 ounces extra-firm tofu, cut into ½" cubes
  • 2 tbsp. sesame oil
  • 2 cups broccoli, chopped
  • 2 large carrot, thinly sliced
  • 1 red bell pepper
  • Cilantro Lime Slaw, recipe below
  • Barbecue Marinade, recipe below

Cilantro Lime Slaw

  • 1 ½ cups mixed red and white cabbage, shredded
  • 2 tablespoon fresh cilantro, minced
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt

Barbecue Marinade


  • Combine all the ingredients for Barbecue Marinade in a shallow dish. Add cubed tofu, making sure it's fully submerged and let it marinate for at least one hour.
  • Meanwhile, mix together the ingredients for Cilantro Lime Slaw in a small bowl. Refrigerate until ready to use.
  • Add rice and 2 cups of water to a small saucepot. Bring to a boil. Cover and reduce heat to a simmer and simmer for 40 minutes or until all the water has absorbed.
  • Heat up 1 tablespoon of sesame oil in a sauté pan. Add carrots, broccoli, and bell pepper and sauté for 5 minutes over medium heat until vegetables are tender. Remove and set aside.
  • In the same pan, heat up the remaining tablespoon of sesame oil. Remove tofu from Barbecue Marinade with a slotted spoon, reserving the marinade, and sauté for 5-10 minutes until the tofu has begun to brown. Add ¼ cup of marinade to the tofu, stirring to combine. Cook until all the marinade has absorbed. Remove from heat.
  • To assemble, place rice at the bottom of three bowls. Add tofu, carrots, broccoli, and slaw. Top with extra marinade, sesame seeds, and cilantro. Serve immediately.


Serving and Storing - Serve these bowls immediately. To assemble the bowls, place a scoop of rice at the bottom of the bowl. Evenly divide the tofu, vegetables, and slaw between 4 bowls. Add additional toppings: cilantro, hot sauce, jalapeños, and extra marinade. Store leftovers in separate containers. Store leftover cabbage slaw and tofu in the refrigerator for 5 days and leftover marinade in the refrigerator for 7 days.


Calories: 342kcal | Carbohydrates: 68g | Protein: 12g | Fat: 3g | Sodium: 3373mg | Potassium: 710mg | Fiber: 6g | Sugar: 34g | Vitamin A: 5740IU | Vitamin C: 104.9mg | Calcium: 123mg | Iron: 3.1mg