…with a sesame soy glaze
Skewers and kebabs are a classic BBQ season recipe and for good reason! They can be made and enjoyed by veggies, vegans, or meat-eaters alike and can carry so much flavour. With a marinade rich in traditional Asian flavours, these tofu and pineapple skewers are no exception. And not to worry if you don’t have a BBQ (or if it’s raining), they can be easily cooked indoors on a griddle pan or in a saucepan, too.
Tofu + pineapple skewersPrint This
- 2 blocks of extra firm tofu (drain if required)
- 1 pineapple, cored and chopped into small chunks
- 1 red pepper, cubed
- 1 green pepper, cubed
- FOR THE GLAZE
- 80ml soy sauce (or tamari if gluten-free)
- 1 tablespoon of maple syrup
- 2 garlic cloves, crushed
- 4 tablespoons of sesame oil
- pinch of salt
- pinch of pepper
- 1 teaspoon of corn starch
- 2 tablespoons of cold water
Cut each tofu block into approximately 16 pieces, and assemble along the skewers with the cubed peppers and pineapple chunks.
In a saucepan, over a medium heat, add the soy sauce, maple syrup, garlic, sesame oil, salt and pepper.
In a small bowl combine the corn starch and cold water and mix until there are no lumps.
Pour the corn starch mixture into the saucepan and stir until the glaze begins to thicken.
Take the marinade off the heart and, using a brush, coat the glaze onto each side of the skewers.
Place a griddle pan or saucepan over a medium heat, and add your skewers. Turn over after approx. 8 minutes, or until browning.
Let them cook and brown for a further 8 minutes on that side, before serving with the rice.