Recipe:
2 packets of 397g (14oz) extra firm tofu
1/2 cup cornstarch
Marinade —
4 tsp fresh ginger, finely grated
4 tsp fresh garlic, minced
6 Tbsp gluten free soy sauce
6 Tbsp light brown sugar
4 tsp sesame oil
2 Tbsp apple cider vinegar
4 Tbsp gluten free + vegan gochujang
Optional garnish; chopped green onions & sesame seeds
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About 3-4 hours before preparing, soak your skewers.
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For tofu — drain the liquid from the tofu and “press” the extra liquid out by wrapping it in a clean towel + using books to weight it down or use a tofu press. Try to get it as dry as possible.
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Meanwhile, make marinade. In a mixing bowl, add all marinade ingredients and whisk well to combine.
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Place cornstarch in a bowl. Cut each piece of drained tofu into 9 pieces evenly. Coat each piece in cornstarch. Slide 3 tofu cubes on each kebab skewer.
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Brush half the marinade on all the skewers, coating them well. Wrap and let sit for at least 2-3 hrs.
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Preheat oven to 400°F. Bake for 20 minutes or until nicely browned. Remove and coat with the rest of marinade. If using, add garnish. Serve with rice.
by dedetable