Vegan Korean Tofu and Leek Barbeque recipe

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Ingredients

1 (16 ounce) package firm tofu, cubed
1 cup cored and quartered apples
¼ cup soy sauce
¼ cup sesame oil
2 tablespoons maple syrup
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon toasted sesame seeds
8 skewers, or as needed
1 leek, cut into thick wedges
cooking spray
1 tablespoon toasted sesame seeds

Nutrition Info

153.6 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 10.4 g
fiber: 1.4 g
protein: 5.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 493.3 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu in a large bowl. Combine apples, soy sauce, sesame oil, maple syrup, hot pepper paste, and 1 tablespoon sesame seeds in a blender, puree until smooth. Pour marinade over tofu. Cover with plastic wrap and refrigerate 8 hours to overnight.

  2. Drain tofu and discard marinade. Thread tofu and leek pieces alternately onto skewers.

  3. Heat a grill pan over high heat and spray with cooking spray. Grill skewers until browned on all 4 sides, about 2 minutes per side. Sprinkle with sesame seeds.

Recipe Yield

8 skewers

Recipe Note

This vegan Korean barbeque recipe is an easy-to-make and easy-to-eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures: firm is suitable for grilling and stir-fries and soft is good for desserts and sauces.

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