Recipe: Grilled Vegetables with Tofu on Skewers (yachae gui)

GRILLED VEGETABLES (YACHAE GUI
Source: Flavors of Korea: Delicious Vegetarian Cuisine by Deborah Coultrip-Davis

2 medium red potatoes, peeled and quartered
8 pearl onions
GRILLING MARINADE:
1 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon sesame oil
1/4 teaspoon Korean red pepper powder or 1/8 teaspoon cayenne
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1 pound firm tofu, cut into 1-inch cubes
1 medium yellow squash or zucchini, cut into 1-inch pieces
1/2 pound fresh button mushrooms
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
8 to 10 bamboo skewers

In a large pan, parboil the potatoes and pearl onions for 5 minutes. Drain and cool.

Mix the grilling marinade ingredients in a bowl.

Place the tofu and remaining vegetables in a large, sealable plastic bag. Add the marinade and close the bag. Shake until the vegetables and tofu are thoroughly coated with marinade. Marinate in the refrigerator for at least 1 hour.

Soak the bamboo skewers for at least 15 minutes in cold water. This will help keep them from burning while on the grill.

Alternatively thread the vegetables and tofu cubes onto the skewers.

Grill the vegetables on a barbecue grill or under a broiler, turning to brown evenly, then serve.