Chipotle Agrodolce Tofu Skewers with Avocado Mango Salsa

1. In a medium bowl, combine the red onion, jalapeño, mango, tomatoes, avocado, cilantro, lime zest and juice, and a pinch of kosher salt. Gently toss to combine. Cover and refrigerate until ready to serve.

2. Tear the tofu into 1-inch chunks (about 30–32 pieces).

3. In a medium saucepan, bring the vegetable broth or generously salted water to a boil. Add the tofu and boil for 5 minutes to firm up the texture.

4. Drain the tofu well and pat dry if needed.

5. Transfer to a large bowl, container, or resealable bag. Add tamari, sugar, paprika, garlic powder, oregano, cornstarch, and 1 tablespoon avocado oil. Seal and shake gently to coat all pieces evenly.

6. Thread 4–5 tofu pieces onto each 6-inch skewer (depending on size). You should get 6–8 skewers total.

7. Heat a large, heavy-bottom skillet over medium heat. Add 2 tablespoons avocado oil to coat the bottom. Once hot, place the skewers in the pan with space between each. Cook undisturbed for 7 minutes until golden, then flip and cook another 5–6 minutes until crisp around edges. Transfer to a paper towel-lined plate or cooling rack.

8. Reduce heat to medium-low. In the same pan, add chipotle peppers, red wine vinegar, and maple syrup. Whisk to combine and bring to a simmer. Cook until reduced by half, about 9–10 minutes.

9. Arrange skewers on a serving plate. Spoon the warm agrodolce over top, then serve along with the salsa.

Tips

1. Serve immediately for best results.