Sticky BBQ Tofo Skewers

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Servings:

4

4 Skewers2-3 large red chillies - finely chopped4 garlic cloves - finely chopped3cm piece ginger - finely chopped1/4 tsp ground pepper1 Tbsp Shaoxing1 tbsp vegan fish sauce (see separate recipe)1 tbsp dark soy sauce2 Tbsp agave syrup1/2 Tbsp soft brown sugarhandful fresh coriander - choppedTofu puffs (300g drained and pressed. Chop into cubes, toss in corn flour and lightly fry til golden)Salt to taste1/4 cucumber1 Tsp light soy sauce3 Tbsp lime juice2-3 tsp soft brown sugar1 Tbsp peanuts2 Tbsp rice vinegar1 shallot1 green or red chilli - finely choppedpinch salt

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For the Dipping Sauce:

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

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

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Dry roast peanuts until turning brown

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

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

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For Skewers:

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If using wooden skewers, soak in water

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

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

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

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

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Great with nam prik pao (see separate recipe)

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