Gochujang Skewers with Ginger & Sesame Hot Honey 

Wine match suggestion: Sauvignon Blanc 

For 24 Skewers / Prep 15 minutes / Cook 10 minutes

Method

-Cut the tofu block in half through the middle to get 2 x 1.5cm thick pieces. Place the tofu on a clean tea towel or a few layers of paper towel, and fold over to cover. Place something flat and heavy on top, such as a hard back book and 2 cans. Leave to press out excess liquid for at least an hour. 

- In a bowl, mix the gochujang paste, garlic, oil, 1 tablespoon soy sauce and 1 tablespoon vinegar together and set aside. 

- Slice the peppers open and flatten out, slice into long 2cm strips. Cut the spring onion into 2cm lengths. 

- Break or cut (breaking gives you a more organic look) the pressed tofu into 24 pieces. 

- Thread half the skewers first with a piece of spring onion, then tofu, red pepper, another tofu and lastly another spring onion. Put in a dish and brush with half the marinade to coat. 

- Cut each chicken thigh into 3 pieces, lengthways and thread onto 12 small skewers, keeping the chicken quite spread so it cooks quickly and evenly. 

- Put in a dish and brush with the remaining half the marinade. 

- Leave to marinade for at least 30 minutes or up to 2 hours. 

- To make the hot honey, toast the sesame seeds in a small saucepan until golden. Add the ginger, chilli flakes and honey and heat to just bubbling. Take of the heat and stir in 1 tablespoon rice vinegar. Set aside to infuse. 

- Put the sliced cucumber in a bowl. Add 1 tablespoon each of the soy and vinegar along with the sesame oil and toss to coat. 

- Heat a hibachi, BBQ or other grill to very hot and cook the skewers until cooked through, about 2 minutes each side for veggie and 4 minutes each side for chicken.

- Serve with the cucumber and drizzle with the ginger & sesame hot honey.