Salt & Pepper Tofu Skewers Recipe

This Salt & Pepper Tofu Skewers recipe is a spicy and fragrant recipe, which is made with a savory Szechuan peppercorn marinade and firm tofu. It’s the perfect vegetarian barbecue option, ready in about 30 minutes, plus marinating time.

Salt & Pepper Tofu Skewers Ingredients

For the Marinade & Skewers:

• 750g firm tofu
• 6 shallots
• 1 bunch of spring onions
• 2-3 fresh red chillies
• 8 cloves of garlic
• 5cm piece of fresh ginger
• Groundnut oil
• 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

For the Cucumber Pickle:

• 1 cucumber
• ½ a bunch of fresh coriander
• 2 tablespoons rice wine vinegar

How To Make Salt & Pepper Tofu Skewers

1. Press the Tofu: Start by pressing the tofu to remove excess water. Wrap the block of tofu in paper towels or a clean kitchen towel, place it on a plate, and put something heavy on top (like a cast-iron skillet or a few books). Let it press for at least 30 minutes.
2. Make the Aromatic Base: Peel and finely slice the shallots, garlic, and ginger. Trim and finely slice the spring onions and chillies. Heat a few drizzles of oil in a large non-stick frying pan and cook all these ingredients over a low heat for 10 to 15 minutes, until soft and fragrant.
3. Make the Marinade: While the aromatics cook, crush the black peppercorns, Szechuan peppercorns, coriander seeds, and sea salt flakes in a pestle and mortar. Add this spice mix to the pan with the softened aromatics, along with the soy sauce and sugar. Cook, stirring, until the sauce reduces and becomes thick and glossy.
4. Marinate the Tofu: Cut the pressed tofu into 2cm cubes and thread them onto 4 skewers. Place the skewers in a shallow dish and spoon the marinade over them to coat completely. Leave in the fridge to marinate for at least a few hours, or preferably overnight.
5. Prepare the Pickle: When you are ready to cook, use a vegetable peeler to shave the cucumber into ribbons and place them in a bowl. Finely chop the coriander and add it to the bowl with the rice wine vinegar and a pinch of sea salt and black pepper. Toss to combine.
6. Grill the Skewers: Barbecue or griddle the skewers over a medium-high heat until crisp and charred on all sides, basting with any leftover marinade and turning regularly.
7. Serve: Serve the hot, crispy tofu skewers immediately with the fresh cucumber pickle on the side.

Recipe Tips

• Why press the tofu? This is the most important step for great tofu! Pressing removes excess water, which allows the tofu to absorb more of the marinade and achieve a much firmer, crispier texture when cooked.
• How to get the best flavour? Toasting the whole peppercorns and coriander seeds in a dry pan for a minute until fragrant before crushing them will release their essential oils and make the marinade even more aromatic.
• Can I bake the tofu instead of grilling? Yes. For a baked version, preheat your oven to 400°F (200°C). Place the marinated skewers on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until the edges are crispy and browned.
• What are Szechuan peppercorns? They are not related to black pepper and have a unique citrusy aroma and create a tingly, numbing sensation on the tongue known as “málà.” They are a key ingredient for the authentic “salt and pepper” flavour.

What To Serve With Tofu Skewers

This dish is a wonderful main course. It pairs beautifully with:

• Fluffy steamed jasmine rice
• A simple noodle salad
• Extra lime wedges for squeezing

How To Store Tofu Skewers

• Refrigerate: Store leftover cooked skewers and the cucumber pickle in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: The tofu is delicious eaten cold, or you can reheat it in a hot pan or an air fryer to bring back some of its crispiness.

Salt & Pepper Tofu Skewers Nutrition Facts

• Calories: 400-500 kcal
• Fat: 25g
• Carbohydrates: 25g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jamie Oliver Air Fryer Smoky Pepper Fish Pie
• Jamie Oliver Sichuan Pepper Beef Brisket
• Jamie Oliver Apple Pepper Pot Cake