Korean-style mushroom & tofu kebabs

Pat the tofu dry, then cut each block into 6 thick strips. Slice each mushroom into 6 strips. Halve the broccoli spears widthways. Spear 2 broccoli pieces onto 2 parallel metal (or soaked wooden) skewers, then do the same with 2 mushroom strips and 1 piece of tofu. Repeat twice to fill a double skewer, then make 3 more kebabs.

Preheat the grill. Tip the gochujang into a bowl, half-fill the jar with water and add to the bowl. Whisk in the garlic, soy, ketchup, maple syrup and 1 tbsp oil.

Drizzle the kebabs with the remaining oil, season and put on a large, foil-lined tray. Grill for 8-10 minutes, turning occasionally, until the vegetables are lightly charred and tender. Brush with the sauce and turn again. Cook for 1-2 minutes more, until starting to caramelise, then brush again and turn. Repeat until almost all the sauce is used up.

Transfer to a platter and brush over the remaining sauce. Scatter over the onions, then serve with the rice, cooked according to pack instructions, and kimchi, if using.