Salt & pepper tofu skewers

Salt & pepper tofu skewers

Serves 4

Cooks In45 minutes plus marinating

DifficultyNot too tricky

Nutrition per serving

• Calories 475 24%

• Fat 24.3g 35%

• Saturates 3.9g 20%

• Sugars 17g 19%

• Protein 35.9g 72%

• Carbs 23.6g 9%

Of an adult's reference intake

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 rice wine vinegar

Recipe From

Jamie Magazine

By Georgina Hayden

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.
6. 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.