Korean tofu and vegetable skewers from the oven Recipe
Colorful skewers with marinated tofu, bell peppers and onion, baked in the oven with a slightly spicy, sweet-salty sauce. In Korea, similar skewers appear at street stalls, often with meat, but the tofu version works great for vegetarians. The flavor is reminiscent of grilled vegetables with teriyaki sauce, but with a Korean touch of chili and sesame.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Spicy
Umami
Nutty
Fresh
Filling
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
Ingredients
- tofu firm, drained - 400 g
- red bell pepper cut into larger squares - 1 piece
- yellow bell pepper cut into larger squares - 1 piece
- red onion cut into thick pieces - 1 piece
- zucchini cut into half-slices - 1 small piece
- soy sauce for the marinade - 4 tablespoons
- gochujang Korean hot chili paste - 1 tablespoon
- honey - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- garlic finely chopped - 2 cloves
- rice vinegar - 1 tablespoon
- sesame seeds for sprinkling - 1 tablespoon
- skewers wooden or metal - 8 pieces
Main Ingredient:
tofu
Preparation
- Wrap the tofu in paper towels, place it on a plate, cover with another plate and weigh it down with something heavy (e.g. a jar) for 15 minutes to remove excess water.
- After pressing, cut the tofu into cubes about 2 cm on each side.
- In a bowl, mix the soy sauce, gochujang, honey, sesame oil, rice vinegar and chopped garlic until you get a smooth marinade.
- Add the tofu cubes to the marinade, gently toss so they don’t break, and set aside for at least 15 minutes. In the meantime, soak wooden skewers in water so they don’t burn in the oven.
- Cut the peppers, onion and zucchini into pieces similar in size to the tofu.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Thread tofu, pepper, onion and zucchini alternately onto the skewers until you use up all the ingredients. Reserve the remaining marinade.
- Place the skewers on the tray and brush them on top with the rest of the marinade.
- Bake for 18–20 minutes, turning the skewers halfway through, until the vegetables soften slightly and brown at the edges and the tofu is golden.
- After removing from the oven, sprinkle the skewers with sesame seeds and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Szaszłyki przechowuj w pojemniku, najlepiej zdejmując składniki z patyczków. Podgrzewaj w piekarniku lub na patelni, aby tofu znów było lekko chrupiące z zewnątrz.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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