Korean Tofu, Mushroom & Broccoli Skewers recipe

Drain the tofu and pat really well with kitchen paper to remove excess moisture. Cut each block into 8 chunks, each roughly 3-4 cm, so that you have 16 pieces in total. Trim the spring onions and cut 6 of them into roughly 3-4cm long pieces, then thinly slice the remaining 2 spring onions and set aside to serve.

Thread the tofu, spring onion pieces, mushrooms and broccoli between the skewers, so that there are 4 pieces of tofu per skewer. Lay them out on a large baking tray. In a large jug or bowl, stir together the spice blend, soy sauce, sesame oil and maple syrup. Pour this over the skewers, carefully turning so they are all coated in the marinade. Cover and leave to marinade for at least 1 hour or up to 24 hours in the fridge. 

If cooking on a barbecue, light it then let the flames die down and the coals turn white. Add the skewers and brush with some of the remaining marinade then cook for 10-15 mins, turning regularly until the tofu and vegetables are deep golden, starting to char and tender. Use the remaining marinade to glaze the skewers while turning.

If cooking under the grill, preheat the grill to medium high and line a wide flat baking tray with foil. Lay the skewers out across it and brush with the remaining marinade. Cook under the grill, turning regularly until the tofu and vegetables are deep golden, starting to char and tender, about 10-15 mins. 

Serve the skewers with rice, kimchi, lime wedges, the remaining sliced spring onions and a sprinkling of the Korean seasoning.