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Main course · Korean

Korean BBQ Mushroom and Tofu Skewers with Sesame Rice

35 min Serves 4 ~634 kcal/serving ~£6.60 (£1.65/serving) Dairy-freeKid-friendlyVegetarian
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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

Nutrition (per serving)

Calories
634 kcal
Protein
25.3 g
Carbohydrate
79.9 g
of which sugars
11.4 g
Fat
22.2 g
of which saturates
3.5 g
Fibre
5 g
Salt
3.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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