VEGAN KOREAN TOFU AND LEEK BARBEQUE

Vegan Korean Tofu and Leek Barbeque image

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.

Provided by MyNutriCounter

Categories World Cuisine Recipes Asian Korean

Time 8h28m

Yield 8

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 11.3 g, Fat 10.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 493.3 mg, Sugar 6.3 g