Sticky Tofu and Pineapple Skewers with Tamarind Glaze
Bring the BBQ inside with this Cuisinart 2-in-1 Griddle & Grill. This weekend, try our sticky tofu and pineapple skewers, slathered in a tangy tamarind, soy, and spice glaze, and finished with a zesty mint lime yoghurt. Perfect for family weekends - grab the full recipe below!
Serves
Ingredients
For the Skewers
<item-todo-done>300g firm tofu<item-todo-done><item-todo-done>300g pineapple<item-todo-done>
For the Glaze
<item-todo-done>2 tbsp tamarind paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>
For the Mint Yoghurt
<item-todo-done>120g plant-based yoghurt<item-todo-done><item-todo-done>15g fresh mint<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
Before you start
Cuisinart griddle pan preheated to 180C | 8 skewers - if using wood, soak them for 20 minutes in water before using | Blender | Saucepan
Make the yoghurt
- Pick the mint leaves
- Zest and juice the lime
- Place the mint, lime and yoghurt in a blender with a pinch of salt
- Blend until smooth
Make the glaze
- Mix the tamarind, soy sauce, brown sugar, chilli powder and paprika in a saucepan and bring to a simmer for 5 minutes until thickened and sticky
Make the skewers
- Slice the tofu into 2cm cubes
- Peel and chop the pineapple into 2cm pieces
- Thread onto the skewers and brush with the glaze
- Place on the griddle pan, close the lid and cook for 5 minutes or until charred all over, using any extra glaze to baste the skewers as they cook
Serve
- Transfer to a serving platter
- Drizzle over the yoghurt and garnish with extra mint leaves
- Finely slice the red chilli to garnish