For making 5 skewers
Ingredients:
300 grams of tofu cut into cubes
Half a pineapple cut into cubes the same size as the tofu
One white onion cut into quarters and cut into segments
One green onion cut into 2 cm sections
2 chipotle peppers soaked in boiling water for half an hour (can be bought in the east and west)
Teaspoon of sesame seeds
A tablespoon of peanuts
Teaspoon coarse salt
Tablespoon of olive oil
Tablespoon apple cider vinegar
preparation method:
Put the tofu, pineapple and the two types of onion in one bowl and mix.
In a mortar and pestle, start crushing the chipotle peppers with the coarse salt that will help with the work and while grinding, add the peanuts and grind everything well into one ointment (if you have difficulty with the grinding, you can add a little soaking water a little at a time).
Once an ointment is obtained, add the olive oil and apple cider vinegar, mix and pour everything into the bowl with the tofu and vegetables and massage them well with the marinade (this can be done an hour before preparation, preferably a few hours in advance so that the flavors absorb as much as possible).
Skewer the vegetables on thin skewers in whatever order you prefer, starting with the pineapple, then the tofu, onion and scallions until you reach the end of the skewer, in this way all five.
Roast on a grill pan or hot grill when the net is greased with a little oil to prevent sticking, you should be careful when turning the skewers as the tofu is very delicate.
Turn the skewer from side to side for a few minutes over the pineapple getting a caramel and slightly burnt color and place on a large serving plate.
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