Grilled Pineapple Tofu Skewers with Spicy Mango BBQ Sauce
Yields: 18 - 20 Skewers, 4 Servings
Recipe, Photo, & Styling by Sarah Menanix | Snixy Kitchen
Check out this recipe from our friend Sarah Menanix at the Snixy Kitchen! Hodo’s Extra Firm Tofu side by side with sweet pineapple and topped with a spicy mango BBQ sauce is sure to delight your taste buds! Find the full recipe here.
Ingredients
Skewers
2 (10oz) packages Hodo Organic Extra Firm Tofu, cut into 1 inch cubes Locate Product
1 large pineapple, skin and core removed, cut into 1 inch cubes
Optional: 1 cup brown rice, cooked according to package
Spicy mango BBQ Sauce
1 tsp olive oil
2 garlic cloves, minced
1/4 small yellow onion, diced
1 tbsp ginger, minced
2 tbsp apple cider vinegar
2 1/2 tbsp honey
1/4 cup + 1 tbsp good-quality ketchup
2 tsp Sriracha or chili paste
1 1/2 tbsp tamari sauce
1/2 mango pureed
Zest and juice of 1/4 of an orange
Instructions
Skewers
Toss the tofu cubes with half of the sauce, and refrigerate for 20 minutes.
Prepare the grill for low to medium direct heat.
Add the pineapple cubes to the tofu and toss to coat.
Thread the pineapple and tofu onto kabobs, alternating until there are 3 of each per skewer.
Use a pastry brush to spread any remaining sauce from the tofu bowl over the skewers.
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).
Brush the skewers with the remaining bbq sauce.
Serve warm over brown rice.
Spicy Mango BBQ Sauce
Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 2 minutes
Add the ginger and cook for 1 minute. Add the garlic and cook until just fragrant, about 1-2 minutes.
Add the rest of the ingredients to the pan and cook, stirring, until it just begins to boil.
Optional: transfer to a blender and purée until smooth. Set aside, covered.
