These skewers from the Fusion Meals within the Vegan Kitchen cookbook are tremendous simple to make and nice as an appetizer on sport day. Serve over a rice bowl with kimchi, inexperienced onion, and vegan fried egg for a full meal.
What you want:
For the Spicy Korean BBQ Sauce:
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons agave nectar
½ teaspoon ginger powder
1 tablespoon minced garlic
10 ounces roasted pink peppers
1 cup water
1 tablespoon pink pepper flakes
2 teaspoons black sesame seeds
3 tablespoons finely chopped inexperienced onion
For the satay:
1 (1-pound) block extra-firm tofu, drained and pressed
1 cup Spicy Korean Barbecue Sauce
What you do:
- For the Spicy Korean BBQ Sauce, right into a blender, add soy sauce, oil, rice vinegar, agave, ginger powder, garlic, roasted pink peppers, and water and mix till clean. Stir in pink pepper flakes, sesame seeds, and scallion. Pour into an hermetic container and retailer in fridge.
- For the satay, reduce block of tofu into skinny strips about 1 inch broad and 1/4 inch in thickness and size. Place tofu strips in a shallow dish, and canopy with Spicy Korean BBQ Sauce. Marinate in a single day in fridge.
- Preheat a grill pan to medium-high warmth. When able to prepare dinner, thread every strip lengthwise onto 18 to 24 skewers. Grill for five minutes per facet, or till there isn’t any resistance when flipping. Tofu will follow grill till it is able to be flipped. Take away from warmth and luxuriate in.