Grilled pineapple tofu skewers with spicy mango BBQ sauce
yields: 18 -20 skewers, 4 servings
Ingredients
Spicy mango BBQ sauce
- 1 teaspoon extra virgin olive oil
- 2 garlic cloves, minced
- ¼ small yellow onion, diced
- 1 tablespoon ginger, minced
- 2 tablespoons apple cider vinegar
- 2½ tablespoons honey
- ¼ cup + 1 tablespoon good-quality ketchup
- 2 teaspoons Sriracha or chili paste
- 1½ tablespoons tamari sauce
- ½ mango pureed
- Zest and juice of ¼ of an orange
Skewers
- 2 blocks of Hodo Food's extra firm tofu, 1½ pounds, cut into 1-inch cubes
- 1 large pineapple, skin and core removed, cut into 1-inch cubes
- Optional: 1 cup brown rice, cooked according to package
INSTRUCTIONS
Spicy mango BBQ Sauce
- Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
- Add the ginger and cook for 1 minute. Add the garlic and cook until just fragrant, about 1-2 minutes.
- Add the rest of the ingredients to the pan and cook, stirring, until it just begins to boil.
- Optional: transfer to a blender and purée until smooth. Set aside, covered.
Skewers
- Toss the tofu cubes with half of the sauce, and refrigerate for 20 minutes.
- Prepare the grill for low to medium direct heat.
- Add the pineapple cubes to the tofu and toss to coat.
- Thread the pineapple and tofu onto kabobs, alternating until there are 3 of each per skewer.
- Use a pastry brush to spread any remaining sauce from the tofu bowl over the skewers.
- Grill for 3-4 minutes, then flip and grill for another 3-4 minutes, or until nicely charred on both side to your liking. (If working in batches, make sure you have foil to keep the cooked ones warm while you finish).
- Brush the skewers with the remaining bbq sauce.
- Serve warm over brown rice.
