Vegetarian & Vegan
Cooks in 45 mins PLUS marinating
1 bunch of spring onions
2-3 fresh red chillies
8 cloves of garlic
5cm piece of fresh ginger
4 tablespoons black peppercorns
1 tablespoon Szechuan peppercorns
2 teaspoons coriander seeds
1 teaspoon sea salt flakes
4 tablespoons soy sauce
3 tablespoons light brown sugar
750 g firm tofu
½ a bunch of fresh coriander
2 tablespoons rice wine vinegar
Peel and slice the shallots into fine slices. Trim and slice the spring onion and chillies. Peel and slice the garlic then peel and grate the ginger.
Heat some oil in a non-stick frying pan and add the ingredients prepped in step 1. Stir often over a low heat for around 10 to 15 minutes, until they are soft.
To make the marinade, crush both types of peppercorns along with the coriander seeds and salt in a pestle and mortar. Add them to the pan with soy sauce and sugar. Reduce until it's thick and glossy before transferring into a small baking tray.
Cut the tofu into 2cm pieces. Thread onto the skewers and place in the marinade, spoon it over so they are fully coated, and leave in the fridge for a few hours.
When ready, BBQ the skewers until they are crisp, turning and basting until they are finished.
Shave the cucumber into ribbons and place in a bowl. Finely chop coriander and add it to the bowl, followed by rice wine vinegar, a pinch of sea salt and a pinch of black pepper. Toss in to mix and serve with the skewers.