Korean Barbecued Tofu and Vegetable Kebabs - alive magazine

Name: Korean Barbecued Tofu and Vegetable Kebabs - alive magazine
Ingredients: 1 cup (250 mL) hot water; 1 Tbsp (15 mL) low-sodium soy sauce; 1/2 Tbsp (7 mL) low-sodium vegan chicken bouillon paste or powder; 1/2 tsp (2 mL) dried rubbed sage; 1/4 tsp (1 mL) dried thyme; 1 small garlic clove, crushed; 12 oz (350 g) firm or extra-firm tofu; 2 Tbsp (30 mL) low-sodium soy sauce; 2 Tbsp (30 mL) Korean fermented hot red pepper paste (gochujang); 2 Tbsp (30 mL) agave nectar; 2 tsp (10 mL) dark sesame oil; 1 tsp (5 mL) unseasoned rice vinegar; 1/2 tsp (2 mL) natural liquid smoke; 1/2 Tbsp (7 mL) toasted sesame seeds; 1 medium onion; 1 large green pepper; 9 small button mushrooms

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A quick marinade readies the firm tofu cubes for a quick turn on the grill with an irresistible Korean-style glaze. Serve alone as an appetizer or as a meal on…

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