Ingredients
-
For the Marinade:
-
14 oz (400g) extra-firm tofu, pressed and cubed
-
1/4 cup soy sauce or tamari (gluten-free)
-
2 tablespoons gochujang (Korean red pepper paste)
-
2 tablespoons maple syrup or brown sugar
-
2 cloves garlic, minced
-
1 teaspoon grated fresh ginger
-
1 tablespoon toasted sesame oil
-
1 tablespoon rice vinegar
-
1 tablespoon sesame seeds (black or white)
-
2 green onions, thinly sliced
-
For the Skewers:
-
1 Wooden skewers, soaked in water for 30 minutes
Directions
Enjoy the bold and spicy flavors of Korean cuisine with these delicious grilled tofu bulgogi skewers.
Adjust the level of spiciness by adding more or less gochujang to the marinade, depending on your taste preferences.
Steps
|
1
Done
|
In a mixing bowl, combine the soy sauce (or tamari), gochujang, maple syrup (or brown sugar), minced garlic, grated ginger, toasted sesame oil, rice vinegar, sesame seeds, and green onions. Mix well to create the marinade. |
|
2
Done
|
Cut the pressed tofu into cubes, and then place the tofu cubes in a bowl. Pour the marinade over the tofu and gently toss to coat. Allow the tofu to marinate for at least 30 minutes, or longer if possible. |
|
3
Done
|
Preheat your grill to medium-high heat. |
|
4
Done
|
Thread the marinated tofu cubes onto the soaked wooden skewers. |
|
5
Done
|
Grill the tofu skewers for about 2-3 minutes per side, or until they have grill marks and are heated through. |
|
6
Done
|
Serve the grilled Korean tofu bulgogi skewers with a side of steamed rice and kimchi for an authentic Korean experience. |
