Gochujang Glazed Sweet Potato and Tofu Skewers

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into 1-inch cubes. Peel and cut the sweet potato into 1-inch cubes. Soak wooden skewers in water for at least 30 minutes.

   ~15 min
2. 2

   In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. This is your glaze.

   ~5 min
3. 3

   Add the tofu cubes and sweet potato cubes to the bowl with the glaze. Gently toss to ensure everything is evenly coated. Let marinate for at least 15 minutes.

   ~15 min
4. 4

   Thread the marinated tofu and sweet potato onto the soaked skewers, alternating between them. Discard any remaining marinade.

   ~5 min
5. 5

   Preheat your grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally, until the sweet potato is tender and slightly charred, and the tofu is golden brown.

   ~10 min
6. 6

   While the skewers are grilling, gently warm the reserved marinade in a small saucepan over low heat for about 2 minutes. Brush this glaze over the skewers during the last minute of grilling.

   ~2 min
7. 7

   Garnish with toasted sesame seeds and thinly sliced green onions before serving.