Korean BBQ Mushroom and Tofu Skewers with Sesame Rice

Ingredients

• 400 g firm tofu, cut into 3 cm cubes
• 300 g king oyster mushrooms, cut into chunks
• 4 tbsp soy sauce
• 2 tbsp gochujang paste
• 3 tbsp sesame oil
• 2 tbsp honey or agave syrup
• 320 g jasmine rice
• 2 tbsp toasted sesame seeds

Method

1. 1

   Soak 8 wooden skewers in water for 15 minutes if using. Cook the jasmine rice according to packet instructions and stir in 1 tbsp sesame oil and the sesame seeds.

2. 2

   Whisk together soy sauce, gochujang, remaining sesame oil and honey (or agave) to make the BBQ glaze.

3. 3

   Thread the tofu and mushroom chunks alternately onto the skewers.

4. 4

   Brush generously with the glaze. Grill under a hot grill or on a griddle pan for 4–5 minutes each side, basting regularly, until charred and caramelised.

5. 5

   Serve the skewers over the sesame rice with any remaining warm glaze drizzled over.