Meat-Free Friday: Korean Baked Tofu and Spicy Dandelion Greens

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Meat-Free Friday: Korean Baked Tofu and Spicy Dandelion Greens 1

I’ve gotten a few requests for more vegetarian “meat free Friday” dishes – this is one that everyone will be able to enjoy.

When I saw dandelion greens at the farmer’s market last weekend, I couldn’t resist. I remembered liking them a lot when I had Korean food in NYC and I thought they would be something fun and different to make at home. Mo always write about how much she loves Korean baked tofu, so I decided to give that a try too.

I loved the flavors on the tofu! The sesame oil gave it a slight sweetness that paired really well with the red peppers and garlic. Since tofu doens’t taste like much, this is really all about the sauce. I sliced the tofu into 8 pieces to get more surface area and made extra sauce, which I think was a good call. My husband was kind of indifferent toward this dish, but he’s not really a fan of tofu.

Meat-Free Friday: Korean Baked Tofu and Spicy Dandelion Greens 2

For the dandelion greens, I made something vaguely similar to kimchee. Or at least as similar as I could get with ingredients that I had on hand and less than an hour. I also served them warm. I liked them that way, but they’re also really good cold. I used sriarcha, which I don’t normally like because I find it too vinegary. It worked really well with this though (except I used way to much!! whoa spicy!!). My husband liked the greens a lot more than the tofu. I liked the tofu more, but that could have had something to do with the fact that my mouth felt like it was on fire! The flavor really was delicious, and I look forward to making them again.

Dandelion greens are also extremely healthy- 1 cup (chopped) has 500% of your RDA of vitamin k and over 100% of your day’s vitamin a. They also contain calcium and iron, and help support digestion, reduce swelling and inflammation. All for just 25 calories!

Meat-Free Friday: Korean Baked Tofu and Spicy Dandelion Greens 3

Spicy Dandelion Greens

  • 1 bunch dandelion greens, rinsed well
  • 1 tsp sea salt
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 2 Tbs sriracha (adjust to taste- this will be very spicy!!)
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, grates

Cut green into 1-inch pices. Place in a bowl and toss with salt. Let sit 10-15 minutes to extract some of the liquid. Pour off/ squeeze out liquid. Combine remaining ingredients. Add to greens and let marinate for another 15 minutes. Transfer to a skillet and cook until thoroughly wilted and warmed through.

Serves 4.

Korean Baked Tofu

  • 1 brick extra-firm tofu
  • 4  Tbs low sodium soy sauce
  • 2 Tbs crushed red pepper
  • 6 green onions
  • 8 cloves garlic
  • 2 tsp sesame oil
  • 2 Tbs black sesame seeds

Place tofy under a heavy weight (a plate with a large can on top works well)to drain some of the water out. Let sit for 15 minutes.

Meanwhile, combine remaining ingredients in a food processor. Process until a chunky paste is formed.

Cut tofu into 8 slices. Arrange on a baking sheet and top with sauce. Bake at 350 for 10 minutes.

Serves 4.

By on July 17th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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11 thoughts on “Meat-Free Friday: Korean Baked Tofu and Spicy Dandelion Greens”

  1. I almost always use sriracha in my greens (spinach, kale, mustard, etc). A little garlic, a little siracha, and sometimes some bacon. Doesn’t matter the overall flavor of the meal, I’ve done the greens this way to eat with fried chicken or to mix in with noodles and sesame oil.

    Of course, I love greens and I love the heat of sriracha. I often have to wonder what I’m missing since I can eat spinach and sriracha at every meal.


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