Korean-style mushroom & tofu kebabs

Pat the tofu dry and cut each block into thick strips. Slice each mushroom into 6 even strips. Cut the broccoli spears in half widthways. Spear 2 broccoli pieces onto two parallel metal (or soaked wooden) skewers, followed by a mushroom strip and 1 piece of tofu. Repeat twice to fill a double skewer, then make 3 more kebabs the same way.

Prepare your barbecue for direct cooking. Tip the gochujang into a bowl and half fill the jar with water, adding this to the bowl. Whisk in the garlic, soy, ketchup, honey and 1 tbsp oil.

Drizzle the kebabs with 1 tbsp oil, season and put on the medium hot part of the barbecue. Cook for 10 minutes, turning occasionally, until the vegetables are lightly charred and tender. Brush with the sauce and turn again. Cook for a further 1-2 minutes until starting to caramelise, then brush once again and turn. Repeat until almost all the sauce is used up.

Transfer to a serving platter and brush over the remaining sauce. Scatter over the onions and serve with the sushi rice, cooked to pack instructions, and kimchi, if liked.