Let's make Korean BBQ Tofu! Entirely vegan and gluten-free!

Korean BBQ Sauce Ingredients:
1/3 cup lite soy sauce
1/4 cup brown sugar
2 tbsp rice vinegar
2 tbsp sesame oil
1/2 tsp chili pepper flakes(less if you don't like spicy)
1 tbsp fresh ginger, minced or 1/8 tsp ground
3-4 cloves garlic, minced
2 tbsp cornstarch + 2 tbsp water

- mix everything together EXCEPT the cornstarch and water
- separately combine cornstarch and water, set aside
- once tofu is fried, lower the heat and add in the sauce mixture, coating all the tofu pieces
- return heat to medium, simmering for 2-3 minutes, then add in the cornstarch slurry, mixing quickly, it will darken and turn into a gel-like sauce very quickly, turn off the heat once this happens

Basmati Rice:
1 cup dry rice
2 cups water or vegetable broth
salt and white pepper
sesame oil/coconut oil

- rinse rice until the water runs clear, then soak for 10 minutes
- strain and add into a heated pan with oil
- fry rice for 2-3 minutes, then add water/broth and seasonings
- as soon as bubbles start forming, cover with a lid and reduce heat to low. Cook without removing the lid for 10 minutes, fluffing after that point, and cooking an additional 2 minutes with the lid on. Remove from heat and leave the lid on until ready to plate.

Additional Ingredients:
1 block firm tofu(drained and pressed), 1 onion, 1 red bell pepper, 4 oz mushrooms, coleslaw mix, green onions and sesame seeds.