Oscar Hather

Sticky Tofu and Pineapple Skewers

Name: Sticky Tofu and Pineapple Skewers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 x 396g block firm tofu, drained; 1/2 medium pineapple, skim removed (about 400g prepared weight); Finely grated zest and juice 1 lime; 3 cm piece fresh root ginger, peeled and finely grated; 2 tbsp. vegetable oil; Small handful mint leaves, shredded; 3 red chillies, deseeded and finely chopped; 4 garlic cloves, crushed; 100 g palm sugar; 150 mL pineapple juice; 2 tbsp. soy sauce; 2 tbsp. tamarind paste or lime juice; 4 wooden skewers, soaked in cold water for 30min

A flavour-packed treat for vegans, tofu can take lots of flavour so these skewers are glazed in a spicy, tangy, sticky glaze full of Asian flavours.

By Emma FranklinPublished: 16 May 2019

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

342

Ingredients

1 x 396g block firm tofu, drained
1/2 medium pineapple, skim removed (about 400g prepared weight)
Finely grated zest and juice 1 lime
3 cm piece fresh root ginger, peeled and finely grated
2 Tbsp. vegetable oil
Small handful mint leaves, shredded

For the sticky glaze

3 red chillies, deseeded and finely chopped
4 garlic cloves, crushed
100 g palm sugar
150 ml pineapple juice
2 Tbsp. soy sauce
2 Tbsp. tamarind paste or lime juice

You will also need

4 wooden skewers, soaked in cold water for 30min

Directions

1. Step 1Place tofu on a large plate lined with several sheet of kitchen paper. Place another flat plate (or chopping board) on top and weigh down with something heavy, a large pan or a few food tins will do. Set aside for 30min. This squeezes excess moisture from the tofu, making it firmer and easier to cook.
2. Step 2Meanwhile, make the glaze. Heat chillies, garlic and sugar in a medium pan until the sugar is molten and starting to bubble. Add pineapple juice and soy and bubble vigorously for 8-10min until syrupy. Stir in tamarind/lime and remove from heat.
3. Step 3Pat pressed tofu dry with fresh kitchen paper and cut into 12 chunky pieces. Cut the pineapple into similar sized pieces. Place tofu in a bowl with the lime zest and juice, ginger, oil and plenty of seasoning; stir gently to coat. If you have time, set aside in the fridge for 30min, or up to 4hr, to marinate.
4. Step 4Skewer the pineapple and tofu. Place a large sheet of foil on the barbecue grates, lay the skewers on top, brush with some glaze and barbecue over high heat for 10-12min, turning and brushing with more glaze a few times during cooking, until lightly caramelised. Serve with any remaining glaze spooned over and the mint sprinkled on top.

GH Tip: If you don’t want to BBQ, you can cook the tofu skewers on a lined baking tray under a hot grill for the same amount of time, turning and basting a few times during cooking.