Asian Recipe ★ 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.

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

Cooking 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.

Nutrition Facts

• calories153.6
• carbohydrateContent11.3 g
• fatContent10.4 g
• fiberContent1.4 g
• proteinContent5.7 g
• saturatedFatContent1.6 g
• sodiumContent493.3 mg
• sugarContent6.3 g