Vegan Spicy Korean BBQ Tofu Satay

These skewers from the Fusion Meals within the Vegan Kitchen cookbook are tremendous straightforward 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 purple peppers
1 cup water
1 tablespoon purple 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:

  1. For the Spicy Korean BBQ Sauce, right into a blender, add soy sauce, oil, rice vinegar, agave, ginger powder, garlic, roasted purple peppers, and water and mix till easy. Stir in purple pepper flakes, sesame seeds, and scallion. Pour into an hermetic container and retailer in fridge.
  2. For the satay, reduce block of tofu into skinny strips about 1 inch large 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.
  3. 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 aspect, or till there isn’t any resistance when flipping. Tofu will stick with grill till it is able to be flipped. Take away from warmth and revel in.
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