Sweet and Sour Tofu Skewers
Ingredients
- 400g/14oz packet of firm tofu
- 2 tbsp tomato puree
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/8th tsp chilli powder
- 4 tbsp pineapple juice
- 1/2 cup fresh pineapple
- 1 red pepper
- 1 green pepper
- 1/2 red onion
- 4 wooden or steel skewers
Preparation
Drain and press the tofu by covering it on both sides with a kitchen towel, placing a plate on top, and adding a heavy object like a book; leave it while preparing the next step.
In a small bowl, combine tomato puree, soy sauce, maple syrup, apple cider vinegar, chilli powder, and pineapple juice with 2 tablespoons of water to make the marinade; stir until smooth.
Remove the weight and towel from the tofu, cut it into 12 pieces, and transfer to a dish with high sides; pour the marinade over the tofu, turn to coat all sides, cover, and marinate in the fridge for at least 2 hours or longer if possible.
When ready to assemble, remove the skin and core from the pineapple and cut the flesh into bite-sized cubes; remove the seeds from the peppers, peel the onion, and cut both into cubes.
Build the kebabs by threading a piece of green pepper, then red pepper, red onion, tofu, and pineapple onto a skewer; repeat twice more to have three pieces of tofu per skewer, finishing with green and red pepper, and repeat to make four kebabs.
Heat a griddle pan or BBQ until hot, then cook the kebabs for 3-5 minutes on each side until charred, brushing with the remaining marinade during cooking.
