Sticky Tofu and Pineapple Skewers with Tamarind Glaze
- Simple
- 0:20 m
- 11 ingredients
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: 4
Ingredients
For the Skewers
- 300g firm tofu
- 300g pineapple
For the Glaze
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp chilli powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
For the Mint Yoghurt
- 120g plant-based yoghurt
- 15g fresh mint
- 1 lime
- 1 red chilli
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
Step 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
Ingredients
- 120g plant-based yoghurt
- 15g fresh mint
- 1 lime
Step 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
Ingredients
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp chilli powder
- 1 tsp smoked paprika
Step 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
Ingredients
- 300g firm tofu
- 300g pineapple
- 2 tbsp olive oil
Step 4
Serve
- Transfer to a serving platter
- Drizzle over the yoghurt and garnish with extra mint leaves
- Finely slice the red chilli to garnish
Ingredients
- 1 red chilli