Tofu, Shiitake + Rice Cake Skewers with Gochujang Sauce

Words and images by Emma Galloway

Veggie skewers can all too often be a lacklustre combination of vegetables, charred and then served as is. But with a little bit of love, they can be flavour-packed meals in their own right. I’ve given oven and frying pan options for cooking, but they can also be popped onto the BBQ for easy summer grilling.


I love a good all-in-one skewer which covers all the bases of veg, protein and carbs! Chewy rice cakes can be found in the chiller section at Asian supermarkets, along with the gochujang chilli paste. These can be cooked on a BBQ grill plate or in a large frying pan, in batches.

Makes 10–12 skewers

500g packet rice cakes (tubular type)

300g packet firm tofu

12 fresh shiitake mushrooms

6 spring onions

odourless coconut oil, to shallow fry

metal or wooden skewers

Gochujang Sauce

2 tbsp gochujang chilli paste

2 tbsp soy sauce

1–2 tbsp pure maple syrup

1 tsp garlic powder

½ tsp toasted sesame oil

If using wooden skewers, soak in cold water for 30 minutes.

Bring a large saucepan of water to the boil, cook rice cakes 2–3 minutes or until tender. Drain and set aside to cool slightly. Cut tofu into rectangles of a similar thickness to the rice cakes, slice shiitake into thick slices and cut the firm end of the spring onions into lengths of similar size (save the tops for another use). Thread ingredients onto skewers (I use two wooden skewers per serve to keep things nice and secure).

Heat a large frying pan or grill plate over high heat, add a touch of coconut oil, then fry skewers 3–4 minutes either side or until golden and cooked through. Meanwhile combine gochujang sauce ingredients in a small bowl and whisk well to combine.

When skewers are cooked, remove from heat and brush generously with gochujang sauce to serve.

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