Prep time: 1 hr
Cook time: 15 min
Total time: 1 hr, 15 min
INGREDIENTS
14 oz firm or extra firm tofu
1 tbsp soy sauce
1/2 tsp garlic, minced
¼ cup mirin
¼ cup rice wine vinegar
2 tbsp sesame oil
2 tbsp gochujang
salt, to taste
DIRECTIONS
* Pressed the tofu for 10 mins, then cut them into large cubes or slice lengthwise, about 2 in width. Cube the tofu and veggies into large pieces so that they don't fall off the skewers easily. Mix soy sauce, garlic, pepper flakes, and salt in a bowl. Brush the mixture liberally on the tofu cubes and let chill to marinate for half an hour. Brush so that the pepper flakes are spread over all cubes. You can also sprinkle more gochugaru as needed.
* Skewer the tofu and cucumber cubes.
Using a grill, skillet or oven cook the skewers in the oven for 15 mins, in a pan or grill for 8 mins on each side until the tofu has nice grill marks. Serve with white rice & garnish with green onion and sesame seeds.