Smoky Korean Grilled Tofu & Mushroom Skewers | Arteflame Recipe

Introduction

There is something deeply satisfying about the sizzling sound of firm tofu hitting the hot, seasoned steel of an Arteflame grill. This Korean Grilled Tofu and Mushroom Skewer recipe captures the vibrant essence of Korean BBQ, delivering a flavor profile that is simultaneously spicy, sweet, savory, and smoky. By using the Arteflame’s unique plancha cooktop, you achieve a perfect golden-brown crust on the tofu that traditional grates often struggle to create without sticking. The star of the show is the sticky Gochujang glaze, which caramelizes beautifully over the open fire. Whether you are a dedicated vegan looking for a robust main course or a meat-eater seeking a lighter, flavor-packed side dish, these skewers are a crowd-pleaser. They bring the excitement of Seoul’s street food markets right to your backyard, proving that plant-based grilling can be just as indulgent and exciting as any steak.

Ingredients

The Skewers

• 1 block (14-16 oz) extra firm tofu
• 8-10 oz fresh mushrooms (cremini, shiitake, or button), cleaned and stems trimmed
• 1 large red bell pepper, cut into 1-inch chunks (optional for color)
• 2 green onions, sliced (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

The Korean BBQ Marinade & Glaze

• 3 tbsp Gochujang (Korean red pepper paste)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or maple syrup
• 1 tsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp water (to thin if necessary)

Instructions

Step 1: Prepare the Tofu

1. Remove the extra firm tofu from its packaging and drain the water.
2. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (like a cast-iron skillet) on top. Let it press for at least 15-20 minutes. This removes excess moisture, ensuring the tofu gets crispy on the grill rather than soggy.
3. Once pressed, cut the tofu into 1-inch cubes.

Step 2: Make the Glaze

1. In a small mixing bowl, combine the Gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, minced ginger, and minced garlic.
2. Whisk thoroughly until the sugar has dissolved and the sauce is smooth.
3. Set aside half of the sauce for glazing later. Use the other half to gently toss with the tofu cubes and mushrooms. Let them marinate for 10-15 minutes.

Step 3: Assemble the Skewers

1. Thread the marinated tofu, mushrooms, and optional bell peppers onto the skewers in an alternating pattern.
2. Do not pack them too tightly; leaving a tiny bit of space helps the heat circulate and crisp up the edges of the tofu.

Step 4: Fire Up the Arteflame

1. Light your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface (plancha).
2. Drizzle a little vegetable oil or grape seed oil onto the flat top where you plan to cook.

Step 5: Grill and Glaze

1. Place the skewers directly onto the hot, oiled plancha.
2. Grill for about 2-3 minutes per side. You want to see a nice golden sear and char marks developing on the tofu and mushrooms.
3. During the last minute of cooking, brush the reserved glaze generously over the skewers.
4. Rotate frequently to caramelize the sauce without burning it.
5. Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve immediately.

Tips

To master these Korean Grilled Tofu Skewers on the Arteflame, managing moisture and heat is key. The most critical step is pressing the tofu; if you skip this, the tofu will steam inside rather than sear, leading to a mushy texture. When cooking on the Arteflame plancha, utilize the different heat zones. Start the skewers closer to the center to get a quick, hard sear, then move them toward the cooler outer ring when you apply the glaze. Gochujang and sugar can burn quickly if left over high heat for too long, so the outer ring provides the perfect gentle heat to set the sauce into a sticky, glossy coating without charring it to a crisp. If using wooden skewers, do not forget to soak them, although the flat top significantly reduces the risk of the wood catching fire compared to open grates.

• Tofu Type Matters: Only use extra-firm or super-firm tofu; silken or soft tofu will fall apart on the skewer.
• Oil the Steel: Ensure your cooktop is well-seasoned and oiled before placing the tofu down to prevent sticking.
• Double Glaze: Apply one layer of glaze on the grill, and save a little bit to brush on fresh right before serving for extra shine.

Variations

This recipe is incredibly versatile and can be adapted to suit whatever ingredients you have in your fridge or your personal spice tolerance. The Gochujang base provides a deep umami flavor that pairs well with various proteins and vegetables, not just tofu and mushrooms. You can easily transform this dish by swapping the main protein or adjusting the heat levels for a family-friendly version. Experimenting with textures is also highly encouraged; adding crunchy vegetables creates a delightful contrast to the soft, pillowy tofu. Here are a few ways to switch things up while keeping the Korean BBQ spirit alive:

• Meat Lovers: Swap the tofu for cubes of chicken thighs or pork belly; the fat renders beautifully on the plancha with this glaze.
• Spicy Kick: Add a teaspoon of Gochugaru (Korean chili flakes) or cayenne pepper to the marinade for extra heat.
• Kid-Friendly: Reduce the Gochujang and increase the brown sugar and soy sauce for a sweet Teriyaki-style BBQ flavor.
• Veggie Overload: Add chunks of zucchini, red onion, and cherry tomatoes to the skewers for a rainbow veggie kabob.
• Crispy Texture: Toss the pressed tofu cubes in cornstarch before marinating for an extra crispy, fried-like exterior on the grill.

Best pairings

These Korean Grilled Tofu and Mushroom Skewers pack a punch of flavor, so they pair best with sides that can balance the heat and savory richness. You want accompaniments that cleanse the palate or soak up the delicious sticky sauce. Traditional Korean side dishes, known as Banchan, are the perfect inspiration for rounding out this meal. Serving these skewers with a simple starch ensures the bold Gochujang glaze remains the focal point of the dinner while turning it into a complete, satisfying feast. The contrast between hot, smoky skewers and cold, crisp sides is particularly refreshing during warm-weather cookouts.

• Steamed White Rice: The perfect blank canvas to absorb the spicy, sticky sauce.
• Kimchi: The acidity and fermentation of kimchi cut through the sweetness of the glaze.
• Pickled Radish (Danmuji): Adds a cold, crunchy, and sweet-tart element that refreshes the palate.
• Grilled Baby Bok Choy: Throw these on the Arteflame alongside the skewers for a quick green side.
• Beverage Pairing: An ice-cold Lager or traditional Soju pairs perfectly with the spicy profile.

Conclusion

Grilling tofu can be intimidating for some, but with the Arteflame grill and this robust Korean-inspired recipe, it becomes an effortless culinary victory. The combination of the searing heat from the plancha and the savory depth of the Gochujang glaze creates a dish that is complex in flavor yet simple in execution. These skewers are more than just a meat alternative; they are a celebration of texture and spice that stands tall on any barbecue menu. Whether you are hosting a summer garden party or just enjoying a weeknight dinner al fresco, these Korean Grilled Tofu & Mushroom Skewers will leave your guests asking for the recipe. Fire up the grill, get that glaze sticky, and enjoy a healthy, flavor-packed meal.