Charred Sheet Pan Gochujang Tofu Skewers with Kimchi Glaze
This vegan recipe features crispy, charred tofu skewers glazed with a spicy-sweet gochujang and kimchi mixture, perfect for a flavorful and easy weeknight meal. The sheet pan method ensures even cooking and minimal cleanup.
Ingredients
Ingredients
- 14 oz extra-firm tofu pressed and cut into 1-inch cubes
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1/2 cup kimchi finely chopped, plus extra for garnish
- 1 tbsp neutral oil like avocado or canola
- 2 tbsp toasted sesame seeds for garnish
- 4 wooden skewers soaked in water for 30 minutes
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: The tofu can be marinated in the glaze up to 24 hours in advance. For a gluten-free version, use tamari instead of soy sauce. Serving Suggestions: Serve over steamed rice or quinoa, or as an appetizer with a side of quick-pickled vegetables.