Tofu steak is pressed, grilled, and brushed in layers with a sticky barbecue glaze made from pomegranate molasses, gochujang, tamari, and dark brown sugar. As the tofu cooks, the sauce clings and caramelizes, creating a glossy crust that’s sweet, savory, and a little smoky. It’s served over steamed jasmine rice, soft and fragrant, which catches every bit of sauce.
Nutritional facts
Protein
30g
Carbs
91g
Calories
870
Fat
42g
Ingredients
Sesame Oil, Canola and Olive Oil Blend, Brown Sugar, Onion Powder, Garlic Powder, Black Pepper, Pomegranate Molasses, Jasmine Rice, Kosher Salt, Tofu, Gluten Free Tamari, Rice Wine Vinegar, Ketchup, Gochujang Sauce, Canola Oil
Reviews
Based on 0 reviews
Growing up on the south side of Chicago, Chef Vincent Gerard learned the basics of cooking in a bustling home where his mother creatively nourished 11 children. The kitchen became his arena of discovery and innovation. His late start in cooking fueled his passion, turning a necessity into a love affair with the culinary arts. Now, he carries these lessons with him, turning simple ingredients into flavorful, wholesome meals that invite everyone to the table. His journey from a crowded family kitchen to professional kitchens teaches that with creativity and love, cooking can be a celebration of life.
As a proud alumnus of the prestigious Auguste Escoffier School of Culinary Arts, he has mastered the art of cooking. Though not global, his culinary journey has been adventurous, exploring global cuisines from his kitchen. Mentored by his family, Chef Vincent blends world-class culinary education with home-cooked goodness. He tailors every meal to meet his clients' needs, ensuring each dish is a personalized culinary adventure. Whether a backyard BBQ or a private dinner, he and his team have the expertise to make any event remarkable. Contact them to plan your culinary adventure and experience the best high-quality cooking delivered to your doorstep or backyard!
You can find Vincent Gerard’s meals in...