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 caloriescarbohydrate: 11.3 gcholesterol: : -fat: 10.4 gfiber: 1.4 gprotein: 5.7 gsaturatedFat: 1.6 gservingSize: -sodium: 493.3 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Korean Tofu and Leek Barbeque
Directions
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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.
Drain tofu and discard marinade. Thread tofu and leek pieces alternately onto skewers.
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.