Easy Korean BBQ Vegan Skewers
Easy Korean BBQ vegan skewers made with tofu, eggplant and mushrooms, finished with Mama Kim’s naturally gluten free Korean Master Sauce.
Easy Korean BBQ Vegan Skewers
Prep
Soak wooden skewers in water for 20 to 30 minutes to prevent burning on the BBQ.
Pat tofu dry gently with paper towel so it grills rather than steams.
Cook
Cook on a hot BBQ for 3 minutes on the first side, until lightly browned.
Turn and cook for another 3 minutes on the second side, until vegetables are tender and lightly charred.
Brush and finish
Lightly brush Korean Master Sauce on one side, turn and cook for 20 to 30 seconds.
Brush the other side, turn and cook for another 20 to 30 seconds.
Turn once more for 10 to 20 seconds, just until the skewers are glossy.
Remove from the BBQ and rest briefly before serving.
Tips
Eggplant grills beautifully and absorbs the sauce, adding depth and richness.
Spring onion brings freshness and gentle sweetness once lightly charred.
Brush the sauce only at the end. Too much sauce too early will burn.
These skewers also work well on a grill pan if BBQ is not available.