Ingredients
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1 block (14 oz) extra-firm tofu, pressed and cubed
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1/4 cup low-sodium tamari or soy sauce (gluten-free if needed)
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2 tablespoons gochujang (Korean red pepper paste)
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2 tablespoons maple syrup or agave nectar
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon toasted sesame oil
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1 Wooden skewers, soaked in water for 30 minutes
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1 Sliced green onions and sesame seeds for garnish
Directions
Serve the Vegan Grilled Korean BBQ Tofu skewers hot, garnished with sliced green onions and sesame seeds.
You can serve these tofu skewers with steamed rice or kimchi for an authentic Korean meal experience. Adjust the level of spiciness by adding more or less gochujang according to your preference.
Steps
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1
Done
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In a bowl, combine low-sodium tamari or soy sauce, gochujang, maple syrup or agave nectar, rice vinegar, minced garlic, grated ginger, and toasted sesame oil to create the Korean BBQ marinade. |
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2
Done
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Cut the pressed tofu into bite-sized cubes and place them in a shallow dish. Pour half of the Korean BBQ marinade over the tofu, ensuring it's well-coated. Let it marinate for at least 15 minutes. |
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3
Done
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While the tofu is marinating, preheat your grill to medium-high heat. |
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4
Done
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Thread the marinated tofu cubes onto the soaked wooden skewers. |
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5
Done
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Grill the tofu skewers for about 3-4 minutes per side, or until they have grill marks and are slightly crispy. |
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6
Done
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In a small saucepan, heat the remaining Korean BBQ marinade. Once it's simmering, reduce the heat and let it cook for a few minutes until it thickens slightly. |
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7
Done
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Brush the grilled tofu skewers with the thickened Korean BBQ sauce. |
