Crispy grilled tofu skewers marinated in a sweet and spicy Korean BBQ sauce, served with sesame seeds and fresh scallions for an irresistible plant-based meal.
Recipe Details
Ingredients
- 600g extra firm tofu, pressed and cubed
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
- 1 large red capsicum, cut into chunks
- 1 large yellow capsicum, cut into chunks
- 1 medium red onion, cut into chunks
- 3 stalks spring onions, sliced
- 2 tbsp toasted sesame seeds
- 1 lime lime, cut into wedges
Instructions
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Press 600g extra firm tofu between paper towels with a weight on top for 30 minutes to remove excess moisture. Cut into 3cm (1¼ inch) cubes.
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In a bowl, whisk together 3 tbsp gochujang (Korean chili paste), 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 2 tbsp brown sugar, 4 cloves garlic cloves, and 1 tbsp fresh ginger to create the marinade.
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Place tofu cubes in a shallow dish and pour half the marinade over them. Gently toss to coat, then marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Preheat grill or grill pan to medium-high heat. Brush with 1 tbsp vegetable oil.
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Thread marinated tofu alternately with 1 large red capsicum, 1 large yellow capsicum, and 1 medium red onion onto skewers.
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Grill skewers for 12-15 minutes, turning every 3-4 minutes and brushing with reserved marinade, until tofu is crispy and vegetables are tender with char marks.
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Transfer to serving platter and sprinkle with 2 tbsp toasted sesame seeds and 3 stalks spring onions. Serve with 1 lime lime on the side.
Tips
Tofu Preparation: Pressing tofu is crucial for achieving a firm texture that holds up on skewers. Freeze and thaw tofu beforehand for an even meatier texture.
Marinade Time: For deeper flavor, marinate tofu overnight in the refrigerator. Turn pieces occasionally for even coating.
Gochujang Substitute: If unavailable, mix 2 tablespoons sriracha with 1 tablespoon miso paste as an alternative.
Grilling Alternative: No grill? Use a cast-iron grill pan or broil in the oven, turning frequently to prevent burning.
Serving Suggestions: Serve over steamed rice with kimchi, or wrap in lettuce leaves with ssamjang sauce for Korean-style wraps.
Storage: Leftover grilled skewers keep for 3 days refrigerated. Reheat gently or enjoy cold in salads.