Step 2

To make the Kimchi, place the cabbage in a bowl and sprinkle evenly with the salt. Cover and leave for up to 1 hour. Rinse the cabbage well with cold water in a colander. Combine the paste ingredients in a bowl then add the cabbage and spring onions and ensure all parts are covered. Place in a clean, jar and seal. The Kimchi is best made in advance and can be kept for up to a week.

Step 3

Heat the vegetable oil in a large pan and fry the onions and peppers for 3-4 minutes until softened. Remove from the heat and set to one side.

Step 4

Prepare the marinade by dissolving the sugar in the water in a bowl and then combining the remaining ingredients together.

Step 5

Prepare skewers by slotting a selection of tofu, peppers, onions, tomatoes and spring onions onto each wooden stick. Share out evenly to make 8 kebabs.

Step 6

Preheat the grill to a medium setting, coat the kebabs generously with the marinade and cook the tofu skewers for 2-3 minutes then remove, turn the kebabs over and coat again with more marinade. Place under the grill for a further 2-3 minutes. Remove, turn kebabs and coat with more marinade and cook for a further 2-3 minutes or until the vegetables are tender. Dakkochi kebabs also work well on a BBQ.

Step 7

Serve the Dakkochi kebabs with the Kimchi and garnish with fresh parsley.