Korean-style mushroom & tofu kebabs
Basted with an umami-rich glaze, these vegan kebabs can handily be prepared ahead of time
- CourseMain meal
- Prepare30 mins
- Cook25 mins
- Total time55 mins
- 2 x 225g The Tofoo Co Extra Firm Smoked Tofu
- 250g Waitrose Large Flat Mushrooms
- 200g pack Tenderstem broccoli
- 105g jar Cooks' Ingredients Gochujang Chilli Paste
- 4 clove/s garlic, crushed
- 1 tbsp dark soy sauce
- 100g tomato ketchup
- 1 tbsp maple syrup
- 2 tbsp Vegetable oil
- 3 salad onions, finely chopped
- 2 x 125g Kenji Sushi Rice, to serve
- 400g Vadasz Raw Kimchi to serve (optional)
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.
Typical values per serving when made using specific products in recipe