Kalbi style baked tofu, and triangles of scallion "pie" (so it says on the package in English, but they may just be pancakes).
The marinade for the tofu makes a great dipping sauce, and because it's not meat or anything, you can just eat it! No waste! Look at that new perk I discovered for this way of eating!
The recipe I am giving you today is adapted (and veganized!) from Annabel Karmel's Lunch Boxes and Snacks. It's Japanese-inspired, so maybe I shouldn't pair it with Korean barbecue (the tofu), but I'm fine with the fusion. It tastes good together, and that's really what matters here.
Carrot-Cucumber Salad with "Honey" Sesame Dressing
1 large carrot, peeled
1/2 English cucumber, or 1 Persian cucumber (you want a seedless variety)
Use a swivel vegetable peeler (the kind that looks a little like a slingshot) to make thin strips of carrot and cucumber. Then prepare your dressing as follows:
"Honey" Sesame Dressing
1 tablespoon sesame seeds
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon agave nectar
1 teaspoon mirin
1 teaspoon sesame oil
Mix all dressing ingredients, then toss with the carrot and cucumber. This salad will keep well in the fridge for a few days if you want to make it ahead.