# Sous Vide Tofu with Korean BBQ Sauce **URL:** \ **Category:** Brag Board\ **Created:** [February 14, 2018, 9:07pm UTC](https://community.anovaculinary.com/t/sous-vide-tofu-with-korean-bbq-sauce/13108 "2018-02-14T21:07:34Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\ **Post date:** [February 14, 2018, 9:07pm UTC](https://community.anovaculinary.com/t/sous-vide-tofu-with-korean-bbq-sauce/13108/1 "2018-02-14T21:07:34Z")
**Recipe Name:** Korean BBQ Tofu **Recipe Temp:** 185F **Recipe Time:** 4 hours **Ingredients:** 1.1 package of extra firm tofu (frozen previously) 2. Korean BBQ sauce 3. Oil **Steps:** 1. Defrost frozen block of tofu. Press + drain any remaining water 2. Cut into 1-inch blocks 3. Fry until golden on each side 4. Transfer tofu to a large bowl. Add sauce and mix well 5. Add tofu and sauce to bag and Sous vide at 185F for 4 hours 6. Remove from bag and serve **My thoughts:** It was good, but so far with all of my tofu experiments, nothing comes close to the winning tofu: [Sous Vide Garlic Chili Tofu](https://community.anovaculinary.com/t/sous-vide-garlic-chili-tofu/9131). I need to figure out what makes that recipe so special. In that recipe, I was really able to get the marinade to penetrate into the tofu, so every bite was a nice flavorful explosion. This one didn’t quite get all the flavor into the tofu like I would have liked. It was definitely good, but not great. Will explore more. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/6/633086073b8c8b1efef244f8ec618985d72fe35d.jpg)