Fire up your grills for these Korean-Style BBQ Tofu Skewers! Marinated in a flavor-packed sauce and grilled to perfection, these skewers are sure to be a hit at every backyard barbecue and summer get-together!

Korean BBQ Tofu Skewers

Fire up your grills this summer with these Korean-Style BBQ Tofu Skewers! Marinated in a flavor-packed savory-sweet sauce with hints of garlic, ginger, and gochujang heat, then grilled to golden perfection, these skewers are a summer barbecue showstopper. Whether you’re hosting a backyard gathering or simply craving Korean inspired flavors at home, this recipe delivers bold taste with minimal effort!

History and Origins of Korean BBQ

Korean barbecue has deep roots dating back to the Korean Peninsula’s Goguryeo era (37 BCE–668 CE), where archaeologists discovered early cooking methods involving grilling meat over open flames. However, the modern form we know today became popular during the mid-20th century in Seoul, heavily influenced by Japanese yakitori and American military presence introducing new ingredients and grilling techniques.

Korean BBQ traditionally centers around grilled beef (bulgogi), pork (samgyeopsal), or chicken, marinated in soy-based sauces with garlic, ginger, sesame oil, and sweeteners. These proteins are typically cooked table side on built-in grills, accompanied by fresh vegetables, rice, and fermented condiments like kimchi.

These tofu skewers honor the marinade tradition of bulgogi, incorporating its essential flavor profile (soy sauce, garlic, brown sugar, sesame oil, and gochujang). The addition of mushrooms adds umami depth, making each bite satisfyingly savory. By grilling them on skewers rather than tabletop pans, we maintain the communal BBQ spirit but make it accessible for standard backyard grills!

Why You’ll Love This Recipe

✓ Tons of Flavor! The marinade packs savory, sweet, spicy, and umami notes in every single bite.
✓ Perfect for Entertaining: Perfect for outdoor barbecues, summer get-togethers, or patio dinners.
✓ Budget-Friendly: Tofu and mushrooms are affordable staples!
✓ Great for Meal-Prep: Can be marinated up to 24 hours ahead, and leftovers taste amazing!

Step-by-Step Instructions

1. Prep and Marinate:

If using wooden skewers, submerge them in water for at least 30 minutes before assembling. This prevents them from catching fire on the grill. In a medium bowl, whisk together the soy sauce, minced garlic, brown sugar, rice vinegar, sesame oil, gochujang, ginger powder, and black pepper until fully combined. Add the tofu pieces and mushroom halves to the marinade. Gently toss to coat, being careful not to break the tofu. Cover and refrigerate for at least 30 minutes, preferably 2 to 3 hours for maximum flavor penetration.

2. Make the Gochujang Mayo:

While the tofu marinates, whisk together the vegan mayo, lime juice, and gochujang in a small bowl. Set aside in the refrigerator until serving.

3. Preheat the Grill and Assemble:

Preheat your grill to medium-high heat (about 375°F–400°F) for at least 10 minutes. Clean and lightly oil the grates to prevent sticking. Thread the marinated tofu, mushrooms, and scallion pieces onto skewers, alternating between ingredients. Reserve any remaining marinade for basting during cooking.

4. Grill:

Place skewers on the preheated grill. Cook for 10 to 15 minutes total, flipping every 3 to 4 minutes. Brush with reserved marinade during the last few minutes of cooking to build a glossy, caramelized glaze. The tofu should be golden and the mushrooms tender with slight char marks.

5. Serve, Garnish and Enjoy!

Remove from the grill immediately. Transfer to a serving platter and top with thinly sliced scallions and toasted sesame seeds. Serve warm with the sriracha gochujang mayo for dipping.

Tips and FAQs

• Alternative Cooking Methods: Instructions for air-frying and stovetop are listed in the notes section of the recipe card at the bottom of this page.
• Marinate longer for more flavor: While 30 minutes works, 2 to 3 hours lets the tofu absorb deeper flavor.
• Reserve some marinade! Brushing with extra marinade during grilling builds layers of flavor.
• Soak wooden skewers: Prevents burning and sticking (at least 30 minutes in water).
• Don’t overcrowd the grill: Leave space between skewers for proper charring.

Can I make these without a grill?

Yes! Instructions for air-frying and stovetop are listed in the notes section of the recipe card at the bottom of this page.

How long do leftovers last?

Stored in an airtight container in the refrigerator, leftover skewers keep for up to 3 days. Reheat in a skillet or oven to maintain texture.

Is this recipe gluten-free?

It can be! Swap regular soy sauce for certified gluten-free tamari or coconut aminos. Ensure your gochujang is also GF certified, as some brands use wheat.

Can I use firm tofu instead of super firm?

Super-firm or extra-firm tofu work best because it holds its shape during grilling. If using regular firm tofu, press it for 30 minutes first to remove excess moisture, and make sure your grill or pan is seasoned and oiled properly to avoid sticking.

Ready to Fire Up Your Grill?

I hope you love these Korean BBQ Tofu Skewers as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Korean BBQ Tofu Skewers

Ashley

Fire up your grills for these Korean-Style BBQ Tofu Skewers! Marinated in a flavor-packed sauce and grilled to perfection, these skewers are sure to be a hit at every backyard barbecue and summer get-together!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Marinating Time 3 hours hrs

Course Lunch/Dinner, Main, Main Course, Side Dish

Servings 6

Ingredients

  

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Ingredients:

• ¾ cup low-sodium soy sauce
• 8 cloves fresh minced garlic
• 3 tablespoons brown sugar or agave
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 2 teaspoons dried ginger powder
• 1 teaspoon fresh cracked black pepper
• 1 pound cremini mushrooms, halved
• 1 (16-ounce) block of super-firm tofu, torn into 2”- inch pieces
• 4 large scallions cut into 2”- inch pieces, plus more for garnish, optional
• Toasted sesame seeds for garnish, optional

Gochujang Mayo:

• ¼ cup vegan mayo
• 2 tablespoons fresh lime juice, about 1 large lime
• 2 teaspoons gochujang

Instructions

 

• Before starting, if using wooden skewers, make sure to soak them in water for at least 30 minutes to avoid burning.
• In a bowl, mix the soy sauce, minced garlic, brown sugar, rice vinegar, sesame oil, gochujang, ginger powder and black pepper until combined.
• Add the mushrooms and tofu pieces to the bowl and toss gently to coat. Let marinate for at least 30 minutes (preferably 2 to 3 hours).
• Meanwhile, mix the ingredients for the sriracha mayonnaise and set aside.
• When ready to grill, preheat your grill to medium-high heat for at least 10 minutes.
• Thread the tofu, mushrooms, and green onion onto the skewers, alternating between the three. Reserve the excess marinade for brushing.
• Grill the skewers until the tofu is golden and the mushrooms are slightly charred and tender, 10 to 15 minutes, flipping and brushing with the excess marinade every so often.
• Remove the skewers from the grill. Serve with the gochujang mayonnaise and garnish with thinly sliced green onion and toasted sesame seeds. Enjoy!

Video

Notes

• Air Frying: To cook these Korean BBQ Tofu Skewers in an air fryer, start by preheating the appliance to 375°F (190°C) for about three minutes while you prepare the skewers. Arrange the marinated tofu, mushroom, and scallion skewers in the air fryer basket in a single layer, ensuring there is enough space between them for hot air to circulate evenly; if your basket is small, cook in batches rather than overcrowding. Cook the skewers for 6 to 8 minutes before carefully flipping them over with tongs to ensure even browning on all sides. Before continuing to cook, brush the skewers generously with the reserved marinade to build up a sticky, caramelized glaze. Continue cooking for another 6 to 7 minutes until the tofu is golden brown with slightly crispy edges and the mushrooms are tender. Once done, remove the skewers from the air fryer and let them rest for two to three minutes before serving to allow the flavors to settle. For easier cleanup, you can line the bottom of the basket with parchment paper to catch any dripping marinade, though be sure not to cover the entire bottom so airflow isn’t restricted

 

• Stovetop: For stovetop cooking, which works perfectly on rainy days or indoors, heat a grill pan or heavy-bottomed cast-iron skillet over medium-high heat for three to four minutes until it is thoroughly hot and smoking slightly. Lightly coat the pan with vegetable or sesame oil using a brush or a folded paper towel to prevent sticking without creating a greasy mess. Carefully lay the assembled skewers flat across the pan in a single layer, making sure they have room to sear properly. Let them cook undisturbed for three to four minutes to develop deep, golden-brown char marks on the first side before gently flipping them over. Continue to cook for another three to four minutes, brushing frequently with the reserved fresh marinade during the final few minutes to enhance the glossy finish and prevent the garlic and sugar in the sauce from burning. The skewers are

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