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Sarah M. · Melbourne, AU
Prep
1. Soak the wooden skewers in water for 20 minutes. Press the extra-firm tofu between paper towels under a heavy pan for 15 minutes to remove moisture, then cut into 2.5 cm (1 inch) cubes.
400 g Extra-firm tofu,
8 pieces Wooden skewers
2. Cut the king oyster mushrooms into thick rounds about 2 cm (3/4 inch) thick, then score one cut face of each round in a crosshatch pattern so they resemble samgyeopsal layers and absorb the marinade. Mince the garlic and thinly slice the scallions.
3. Whisk the soy sauce, garlic, maple syrup, rice vinegar, gochugaru, black pepper and toasted sesame oil in a bowl. Add the tofu and mushrooms and toss gently, then marinate for 30 minutes, turning once.
4 pieces King oyster mushrooms,
400 g Extra-firm tofu,
3 tbsp Soy sauce,
4 clove Garlic,
1 tbsp Maple syrup,
1 tbsp Rice vinegar,
1 tsp Gochugaru (Korean chili flakes),
0.5 tsp Black pepper,
1 tbsp Toasted sesame oil
4. Thread the mushroom rounds and tofu cubes alternately onto the skewers, pressing the pieces close together. Reserve the leftover marinade.
8 pieces Wooden skewers
Grill
5. Heat a grill or grill pan over medium-high heat, about 230C (450F), and brush the grates lightly with the neutral oil. Grill the skewers for 3 to 4 minutes per side until the tofu is crisp and charred at the edges and the mushrooms are golden and chewy.
2 tbsp Neutral oil
6. Brush the skewers with the reserved marinade during the final 2 minutes of grilling, turning once so the glaze caramelizes without burning. Boil any remaining marinade for 2 minutes if you plan to use it as a dipping sauce.
Serve
7. Transfer the skewers to a platter and rest for 2 minutes. Garnish with the scallions and toasted sesame seeds and serve hot.
