These skewers are everything you want in a plant-based appetizer or main: crispy-edged tofu , brushed with a sticky-sweet gochujang glaze , and grilled or broiled until caramelized. Packed with Korean chili paste flavor and finished with sesame and scallions, they’re vegan , protein-rich, and utterly addictive.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Tofu Skewers
14 oz extra-firm tofu, drained and pressed
1 tbsp sesame oil
1 tbsp soy sauce or tamari
½ tsp garlic powder
Wooden skewers (soaked in water for 15 minutes if grilling/broiling)
For the Gochujang Glaze
2 tbsp gochujang (Korean red chili paste)
1 tbsp maple syrup or brown sugar
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
1 clove garlic, grated
1 tsp grated ginger
2 tbsp water (to thin, as needed)
For Garnish
Toasted sesame seeds
Sliced scallions
Lime wedges (optional)
Prep the Tofu
1
Press tofu for at least 15 minutes to remove excess moisture (use a tofu press or wrap in a towel with a weight).
Cut tofu into 1-inch cubes or rectangles (depending on skewer style).
Toss with soy sauce, sesame oil, and garlic powder . Let marinate while you prep the glaze.
Make the Gochujang Glaze
2
In a small bowl, whisk together gochujang, maple syrup, soy sauce, vinegar, sesame oil, garlic, ginger, and enough water to make it brushable.
Taste and adjust—add more syrup for sweetness or vinegar for tang.
Assemble the Skewers
3
Thread 3–4 tofu pieces onto each skewer (you can alternate with scallion pieces, zucchini rounds, or bell pepper slices if you like).
Brush lightly with the gochujang glaze (reserve most for basting later).
Cook the Skewers
4 Option 1: Grill
Preheat grill or grill pan over medium heat. Oil the grates.
Grill skewers 3–4 minutes per side , basting with glaze each time you turn. Tofu should be slightly charred and sticky.
Option 2: Oven Broil
Preheat broiler. Line a baking sheet with foil and place skewers on it.
Broil 5–7 minutes , flip and broil another 5, brushing with glaze in between until edges are caramelized.
Option 3: Air Fryer
Garnish & Serve
5
Sprinkle with toasted sesame seeds and chopped scallions.
Serve hot, with lime wedges on the side for brightness if desired.
Tips for Success
6
Extra-firm tofu is key—softer tofu will fall apart on skewers.
Marinate tofu longer (up to 24 hours) for deeper flavor.
Double the glaze for dipping or drizzling over rice!
Suggested Sides
7
Steamed jasmine or sticky rice
Kimchi or quick cucumber pickles
Sautéed spinach (sigeumchi namul) or edamame
A cold Makgeolli or sparkling water with ginger
Pairing Ideas
8
A chilled Sauvignon Blanc or lightly sparkling Gewürztraminer
Cold barley tea , ginger-lime spritz, or coconut water for non-alcoholic options
Ingredients For the Tofu Skewers
14 oz extra-firm tofu, drained and pressed
1 tbsp sesame oil
1 tbsp soy sauce or tamari
½ tsp garlic powder
Wooden skewers (soaked in water for 15 minutes if grilling/broiling)
For the Gochujang Glaze
2 tbsp gochujang (Korean red chili paste)
1 tbsp maple syrup or brown sugar
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
1 clove garlic, grated
1 tsp grated ginger
2 tbsp water (to thin, as needed)
For Garnish
Toasted sesame seeds
Sliced scallions
Lime wedges (optional)
Directions Prep the Tofu
1
Press tofu for at least 15 minutes to remove excess moisture (use a tofu press or wrap in a towel with a weight).
Cut tofu into 1-inch cubes or rectangles (depending on skewer style).
Toss with soy sauce, sesame oil, and garlic powder . Let marinate while you prep the glaze.
Make the Gochujang Glaze
2
In a small bowl, whisk together gochujang, maple syrup, soy sauce, vinegar, sesame oil, garlic, ginger, and enough water to make it brushable.
Taste and adjust—add more syrup for sweetness or vinegar for tang.
Assemble the Skewers
3
Thread 3–4 tofu pieces onto each skewer (you can alternate with scallion pieces, zucchini rounds, or bell pepper slices if you like).
Brush lightly with the gochujang glaze (reserve most for basting later).
Cook the Skewers
4 Option 1: Grill
Preheat grill or grill pan over medium heat. Oil the grates.
Grill skewers 3–4 minutes per side , basting with glaze each time you turn. Tofu should be slightly charred and sticky.
Option 2: Oven Broil
Preheat broiler. Line a baking sheet with foil and place skewers on it.
Broil 5–7 minutes , flip and broil another 5, brushing with glaze in between until edges are caramelized.
Option 3: Air Fryer
Garnish & Serve
5
Sprinkle with toasted sesame seeds and chopped scallions.
Serve hot, with lime wedges on the side for brightness if desired.
Tips for Success
6
Extra-firm tofu is key—softer tofu will fall apart on skewers.
Marinate tofu longer (up to 24 hours) for deeper flavor.
Double the glaze for dipping or drizzling over rice!
Suggested Sides
7
Steamed jasmine or sticky rice
Kimchi or quick cucumber pickles
Sautéed spinach (sigeumchi namul) or edamame
A cold Makgeolli or sparkling water with ginger
Pairing Ideas
8
A chilled Sauvignon Blanc or lightly sparkling Gewürztraminer
Cold barley tea , ginger-lime spritz, or coconut water for non-alcoholic options
Spicy Korean Tofu Skewers with Gochujang Glaze
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