26min 4 ppl
Grilled Tofu Ping Skewers
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
190 kcalper person
Protein 14g
Carbs 13g
Fats 11g
About this dish
Firm tofu marinated in the same coriander root and palm sugar paste that flavours the classic pork version, then grilled until the edges caramelise into a smoky char.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Coriander rootfinely chopped4
- Garlic clovescrushed6 clove
Plant Proteins
- Firm tofupressed dry and cut into 2cm-thick strips600 g
Tins & Jars
- Coconut Milkfor basting60 ml
Dried Goods
- Palm sugargrated40 g
- Bamboo skewerssoaked in water for 30 minutes12
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil1 tbsp
- Vegetarian oyster sauce1 tbsp
- Light soy sauceextra, in place of fish sauce1 tbsp
Utensils
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the coriander root, garlic, white pepper, palm sugar, light soy sauce and vegetable oil into a smooth marinade paste.
Approx. 8 minutes
2
Add the vegetarian oyster sauce and the extra light soy sauce, then gently fold in the tofu strips to coat without breaking them.
Approx. 5 minutes
3
Cover and refrigerate for 30 minutes so the tofu absorbs the marinade.
Approx. 2 minutes
4
Carefully thread the tofu strips onto the soaked bamboo skewers, leaving a handle at one end.
Approx. 10 minutes
5
Heat a griddle pan over medium-high heat until shimmering.
Approx. 4 minutes
6
Grill the skewers for 3 minutes per side, brushing with coconut milk each time you turn them, until caramelised and lightly charred.
Approx. 12 minutes
7
Transfer the skewers to a plate and serve warm.
Approx. 2 minutes
