Sticky BBQ Tofo Skewers

AuthorElisa BookerDifficultyIntermediate

Thai style delicious sweet and spicy tofu skewers!

Yields1 Serving
Prep Time15 minsCook Time12 minsTotal Time27 mins

Tofu Skewers:
 4 Skewers
 2-3 large red chillies - finely chopped
 4 garlic cloves - finely chopped
 3cm piece ginger - finely chopped
 1/4 tsp ground pepper
 1 Tbsp Shaoxing
 1 tbsp vegan fish sauce (see separate recipe)
 1 tbsp dark soy sauce
 2 Tbsp agave syrup
 1/2 Tbsp soft brown sugar
 handful fresh coriander - chopped
 Tofu puffs (300g drained and pressed. Chop into cubes, toss in corn flour and lightly fry til golden)
 Salt to taste
 
Peanut & Cucumber dipping sauce:
 1/4 cucumber
 1 Tsp light soy sauce
 3 Tbsp lime juice
 2-3 tsp soft brown sugar
 1 Tbsp peanuts
 2 Tbsp rice vinegar
 1 shallot
 1 green or red chilli - finely chopped
 pinch salt

For the Dipping Sauce:
1

Chop cucumber in half lengthways and scrape out watery seeds then finely chop into crescents

2

Put soy sauce, lime juice and sugar in bowl and mix until dissolved

3

Dry roast peanuts until turning brown

4

Allow to cool and then crush in pestle and mortar to form a chunky powder

5

Add peanut to soy mixture, stir well and add cucumber.

6
For Skewers:
7

If using wooden skewers, soak in water

8

In large bowl add all ingredients except tofu puffs, mix well and check for seasoning - add salt as required

9

Add tofu puffs and mix well - allow to marinate for at least an hour (can do overnight)

10

Grill under a medium heat, turning occasionally until golden brown and crispy

11

Serve with the dipping sauce as a starter. Add rice for a larger meal

12

Great with nam prik pao (see separate recipe)

If you don't have time to make fish sauce, just add additional soy sauce

Ingredients

Tofu Skewers:
 4 Skewers
 2-3 large red chillies - finely chopped
 4 garlic cloves - finely chopped
 3cm piece ginger - finely chopped
 1/4 tsp ground pepper
 1 Tbsp Shaoxing
 1 tbsp vegan fish sauce (see separate recipe)
 1 tbsp dark soy sauce
 2 Tbsp agave syrup
 1/2 Tbsp soft brown sugar
 handful fresh coriander - chopped
 Tofu puffs (300g drained and pressed. Chop into cubes, toss in corn flour and lightly fry til golden)
 Salt to taste
 
Peanut & Cucumber dipping sauce:
 1/4 cucumber
 1 Tsp light soy sauce
 3 Tbsp lime juice
 2-3 tsp soft brown sugar
 1 Tbsp peanuts
 2 Tbsp rice vinegar
 1 shallot
 1 green or red chilli - finely chopped
 pinch salt

Directions

For the Dipping Sauce:
1

Chop cucumber in half lengthways and scrape out watery seeds then finely chop into crescents

2

Put soy sauce, lime juice and sugar in bowl and mix until dissolved

3

Dry roast peanuts until turning brown

4

Allow to cool and then crush in pestle and mortar to form a chunky powder

5

Add peanut to soy mixture, stir well and add cucumber.

6
For Skewers:
7

If using wooden skewers, soak in water

8

In large bowl add all ingredients except tofu puffs, mix well and check for seasoning - add salt as required

9

Add tofu puffs and mix well - allow to marinate for at least an hour (can do overnight)

10

Grill under a medium heat, turning occasionally until golden brown and crispy

11

Serve with the dipping sauce as a starter. Add rice for a larger meal

12

Great with nam prik pao (see separate recipe)

Sticky BBQ Tofo Skewers

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