Grilled pineapple tofu skewers with spicy mango BBQ sauce
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
- 2
Add the ginger and cook for 1 minute. Add the garlic and cook until just fragrant, about 1-2 minutes.
- 3
Add the rest of the ingredients to the pan and cook, stirring, until it just begins to boil.
- 4
Optional: transfer to a blender and purée until smooth. Set aside, covered.
- 5
Toss the tofu cubes with half of the sauce, and refrigerate for 20 minutes.
- 6
Prepare the grill for low to medium direct heat.
- 7
Add the pineapple cubes to the tofu and toss to coat.
- 8
Thread the pineapple and tofu onto kabobs, alternating until there are 3 of each per skewer.
- 9
Use a pastry brush to spread any remaining sauce from the tofu bowl over the skewers.
- 10
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).
- 11
Brush the skewers with the remaining bbq sauce.
- 12
Serve warm over brown rice.