Korean Tofu & Leek BBQ

November  5, 2017
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Photo by MyNutriCounter
  • Serves 8
Author Notes

This recipe is an easy to make, and easy to eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures, firm suitable for grilling and stir-fries, soft for desserts and sauces. Good news for all the women out there suffering with menopausal symptoms, hot flushes, for example, may be improved by incorporating tofu in the diet. Tofu contains phytoestrogens called isoflavones which have a similar structure to the female hormone oestrogen, which could slightly boost the oestrogen levels in women. Sesame seeds have numerous benefits, from heart, skin and hair health to reducing inflammation in the joints.

The recipe can be found here -
Nikki Brown

What You'll Need
  • Skewer
  • 500 grams firm tofu, cut into cubes
  • 80 grams leeks
  • 10 grams toasted sesame seeds
  • For the Marinade:
  • 62.5 milliliters soy sauce (gluten-free optional)
  • 62.5 milliliters sesame oil
  • 100 grams apples, cored and chopped into quarters
  • 30 milliliters maple syrup
  • 10 grams toasted sesame seeds
  • 25 grams Korean chilli paste
  1. Combine all ingredients for the marinade in a blender and puree until smooth.
  2. Marinate tofu overnight.
  3. Thread tofu and leek pieces alternately onto skewers.
  4. Pre-heat grill pan to 220C/430F. Coat with non-stick cooking spray.
  5. Grill for 2-3 minutes on all four sides.
  6. Sprinkle with toasted sesame seeds before serving.

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