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Salt & pepper tofu skewers
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Total Time:
45 minutes
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Ingredients:
  • 6 shallots
  • 1 bunch of spring onions
  • 2-3 fresh red chillies
  • 8 cloves of garlic
  • 5cm piece of fresh ginger
  • groundnut oil
  • 4 tablespoons black peppercorns
  • 1 tablespoon Szechuan peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon sea salt flakes
  • 4 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 750 g firm tofu
  • 1 cucumber
  • ½ a bunch of fresh coriander
  • 2 tablespoons rice wine vinegar
Instructions:
  • Peel and finely slice the shallots, spring onions, chillies, garlic, and grate the ginger. Heat oil in a large non-stick frying pan, then cook them over low heat for 10 to 15 minutes until soft. Crush the peppercorns, coriander seeds, and salt in a mortar and pestle for the marinade. Add soy sauce and sugar to the pan, cook until thick, then transfer to a baking tray. Cut tofu into 2cm pieces, thread onto skewers, marinate in the fridge. Barbecue skewers until crisp, basting with marinade. Shave cucumber into ribbons, add chopped coriander, vinegar, salt, and pepper. Toss and serve with tofu skewers.

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