Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14 ounces) of firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a large bowl, combine 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon freshly grated ginger, 2 minced garlic cloves, and 1 tablespoon of packed brown sugar, then toss the tofu cubes and 1 tablespoon of fresh lime juice to coat them thoroughly with the marinade.

3. 3

   Prepare the glaze by blending 1 large peeled and diced ripe mango with an additional 2 tablespoons of fresh lime juice, 2 tablespoons of packed brown sugar, and an optional 0.5 finely minced Scotch bonnet pepper until completely smooth.

4. 4

   Thread the marinated tofu cubes onto skewers, alternating with 1 medium red bell pepper cut into strips, 1 medium green bell pepper cut into strips, and 1 medium red onion cut into wedges.

5. 5

   Preheat your grill or fire pit to medium-high heat, then lightly brush the skewers with 1 tablespoon of olive oil.

6. 6

   Fire-roast the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender-crisp and the tofu has developed some charred edges, brushing liberally with the mango-lime glaze during the last 5 minutes of cooking.

7. 7

   Remove the skewers from the heat and allow them to rest for 5 minutes before serving, then garnish with 0.25 cup chopped fresh cilantro.