These skewers from the Fusion Meals within the Vegan Kitchen cookbook are tremendous simple to make and nice as an appetizer on recreation 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 crimson peppers
1 cup water
1 tablespoon crimson 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 (see recipe above)
What you do:
- For the Spicy Korean BBQ Sauce, right into a blender, add soy sauce, oil, rice vinegar, agave, ginger powder, garlic, roasted crimson peppers, and water and mix till easy. Stir in crimson pepper flakes, sesame seeds, and scallion. Pour into an hermetic container and retailer in fridge.
- For the satay, minimize block of tofu into skinny strips about 1 inch extensive and ¼ 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 cook dinner, thread every strip lengthwise onto 18 to 24 skewers. Grill 5 minutes per aspect, or till there is no such thing as a 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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