Vegan Korean Tofu and Leek Barbeque

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.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 154 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.