Korean-Style Cabbage & Tofu Kabobs

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 5 servings
  • Credits : Canadian Living Magazine



In shallow dish, combine soy sauce, vinegar, green onions, 1 tbsp water, sugar, oil, ginger and garlic, and sriracha, if using. Add tofu; toss to coat well. Cover and refrigerate for 1 hour or up to overnight. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)

Preheat barbecue to medium-high heat (375°F); grease grill. Reserving marinade, remove tofu from marinade. On metal or soaked wooden skewers, gently thread tofu, alternating with
cabbage. Brush with a quarter of the reserved marinade. 

Place skewers on grill, close lid and cook, turning skewers often to mark all sides and brushing with reserved marinade, until tofu is golden brown, about 8 minutes. When ready to serve, sprinkle skewers with chopped peanuts, and green onions, if desired. Serve with remaining marinade. 

Nutritional facts Per serving: about

  • Calories 185
  • Total fat 11 g
  • Saturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 625 mg
  • Total carbohydrate 8 g
  • Fibre 2 g
  • Sugars 4 g
  • Protein 13 g
  • Iron 2.4 mg
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Korean-Style Cabbage & Tofu Kabobs