Sticky Tofu and Pineapple Skewers with Tamarind Glaze

Sticky Tofu and Pineapple Skewers with Tamarind Glaze

We absolutely love these skewers. There's something about sticky, caramelised tofu with juicy pineapple that just makes everyone at the table go quiet for a second, and that's always a good sign. The tamarind glaze is the real star here, it's tangy and deep and a little smoky, and it clings to everything beautifully. Pair that with a cool, zesty mint and lime yoghurt on the side and you've got a combo that genuinely punches well above its weight. If you're looking for something a bit different for dinner tonight, this is the one.

Cook: 20 min
Serves 4

Before You Start

  • Blender
  • Metal skewers (or wooden skewers soaked in water)
  • Griddle pan with lid
  • Saucepan

Ingredients

  • 300g firm tofu
  • 300g pineapple
  • 2 tbsp tamarind paste
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tsp chilli powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 120g plant-based yoghurt
  • 15g fresh mint
  • 1 lime
  • 1 red chilli

Method

1

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
2

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
3

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
4

Serve

  • Transfer to a serving platter
  • Drizzle over the yoghurt and garnish with extra mint leaves
  • Finely slice the red chilli to garnish

Tips & Variations

  • Press your tofu well: The drier the tofu going onto the skewers, the better it'll soak up the glaze. Wrap it in a clean tea towel and press it for at least 15 minutes before you start. Trust us on this one.
  • Get your grill properly hot: Whether you're using a griddle pan or a BBQ, make sure it's really hot before the skewers go on. You want proper char marks and caramelisation, not steaming. That colour equals flavour.
  • Make extra glaze: We always double the glaze. It keeps in the fridge for a week and is brilliant drizzled over noodles, roasted veg or even just some rice. You'll thank yourself later.

Why This Works

The trick is getting the tamarind glaze properly sticky before it hits the skewers. Give it that full five minutes in the pan and let it reduce down properly, because that's where all the flavour concentrates. The sweetness from the pineapple then balances the sourness of the tamarind perfectly, so every bite has that brilliant sweet, sour, sticky thing going on.