Sweet + Sour Tofu Skewers

Firm chunks of tofu marinated in our favourite Chinese-inspired sauce, alongside juicy chunks of pineapple…these skewers are mouthwateringly good.

Ingredients

-1 skewers+

Metric

Method

1. 1

   Remove the tofu from the packaging, drain, then gently squeeze out as much water as possible. If you need to press the tofu, cover it on both sides with a kitchen towel then place a plate on top, and place a book or something heavy on top of the plate. Leave to one side while you carry out the next step.

   
2. 2

   To prepare the sweet and sour marinade, in a small bowl combine the tomato purée, soy sauce, maple syrup, apple cider vinegar, chilli powder and pineapple juice with 2 tablespoons of water. Stir until smooth.

   
3. 3

   Cut the tofu into 12 pieces and transfer it to a dish with high sides. Pour the marinade over the top and turn the tofu to make sure all sides are coated in the marinade. Cover the dish, then leave to marinate in the fridge for at least 2 hours if possible, but ideally for as long as you can.

   
4. 4

   To build the kebabs, take a skewer and thread a piece of green pepper on to it, then a piece of red pepper, followed by red onion, tofu and pineapple. Repeat twice more so that you have 3 pieces of tofu on the skewer, and finish with a piece of green and red pepper. Repeat this step until you have built 4 kebabs.

   
5. 5

   Heat a griddle pan or a BBQ. Once hot, cook the kebabs for 3–5 minutes on each side, or until nice and charred, brushing the kebabs with the remaining marinade as you go.