Jamie Magazine
By Georgina Hayden
Salt & pepper tofu skewers
45 mins plus marinating
Not Too Tricky
serves 4
About the recipe
If you’re using wooden skewers, make sure you soak them in water first, for at least half an hour, so they don’t catch alight and burn on the grill.
Recipe From
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
750g firm tofu
1 cucumber
½ a bunch of fresh coriander
2 tablespoons 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.
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