Ingredients
Easy Korean BBQ Vegan Skewers
Ingredients (Serves 4)
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
- 400g firm tofu, pressed and cut into cubes
- 1 red capsicum, cut into bite-sized pieces
- 1 green capsicum, cut into bite-sized pieces
- 1 red onion, cut into wedges
- 200g mushrooms
- 2 tbsp olive oil
- 4 tbsp Mama Kim's Korean Master Sauce
- 8 wooden skewers
To serve (optional):
- Sesame seeds
- Spring onion
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. Cut tofu and the veggies in same size about 3cm cubes.
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.
Brush with Kimchi chilli oil at the beginning and sprinkle with Kimchi salt.