Salt & pepper tofu skewers

With this crazy February weather we are having,  this week’s recipe is a tasty BBQ skewer – with Tofu.

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 of rice wine vinegar

Method

Peel and finely slice the shallots. Trim and finely slice the spring onions and chillies, then peel and finely slice the garlic. Peel and finely grate the ginger.

Heat a few drizzles of oil in a large non-stick frying pan. Add the shallots, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.

For the marinade, crush both kinds of peppercorns in a pestle and mortar with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.

Cut the tofu into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours.

When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.

Use a vegetable peeler to shave the cucumber into ribbons and place in a bowl. Pick, finely chop and add the coriander, followed by the rice wine vinegar and a pinch of sea salt and black pepper. Toss to mix and serve with the crispy salt and pepper tofu skewers.

This is an edited article from Jamie Oliver https://www.jamieoliver.com/