Ingredients
396g pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 20-30 minutes, cut into approx. 3cm dice
Wooden skewers, soaked in cold water for 10-15 minutes
1 tbsp vegetable oil
Red and yellow pepper, cut into large dice
Red onion, cut into large dice
16 Cherry tomatoes
Bunch of spring onions, cut into 4cm strips
Parsley to garnish
For the marinade:
3 tbsp water
4 tbsp brown sugar
2 tbsp tomato ketchup
2 tbsp Gochujang (Spicy miso paste available at Asian supermarkets or online – We have tried 1 tbsp miso paste + 2 tbsp Sambal Oelek which are both more widely available if you cannot source Gochujang)
4 tbsp soy sauce
1 tbsp sesame seeds
1 tsp chilli flakes
Ingredients for the Kimchi
1 napa cabbage or 4 pak choi, finely shredded into bite-size pieces
2 tsp salt
Bunch of spring onions, trimmed and cut into 2cm strips
For the Kimchi Paste:
2-3 tbsp water
1 tsp sugar
6 cloves of garlic, crushed
1 tsp fresh ginger, grated
1tbsp Korean red pepper powder or a medium hot chilli powder if unavailable)
The Kimchi should be made in advance as it ferments over time and the flavours intensify – make approximately a week in advance for great results.
