Hodo Skewers with Chermoula
Yields: About 20 skewers
RECIPE FROM FLAVOR EXPLOSIONS
Photo and Food styling by Hannah Kaminsky
Planning a picnic or backyard get together? This was always a crowd favorite at Oakland’s Eat Real Festival and it DOES NOT disappoint! Adjust the recipe depending on how many folks you are entertaining, and adjust the fruit depending on the season! Who doesn’t love a snack 🍡 on a stick!?
Ingredients
2 (8oz) packs of Hodo Thai Curry Nuggets Locate product
2 (8oz) packs of Hodo Chinese 5 Spice Nuggets, Locate product
2 (10oz) packs of Hodo Extra Firm Tofu Locate product, cut into 1 inch cubes
1/8 cup EVOO
1/8 cup Aleppo spice rub
Poached Pear or Quince (choose your fruit seasonally-think stone fruit for summer*):
3 cups water
1/2 cup sugar
1 star anise
1 cinnamon stick
2 cloves
*2 lbs of preferred fruit (for quince follow these instructions; for pear, poach until fork tender; for stonefruit, if ripe, just grill direct!)
Chermoula:
3 cloves garlic
1/8 cup capers, drained
1/2 of a whole preserved lemon, seeded
1/2 tbsp lemon juice brine – from preserved
1/2 bunch cilantro
1/2 bunch flat leaf parsley
1 cup EVOO
Instructions
Prepare your Hodo Extra Firm Tofu the night before. Open and pat dry (no need to press!) Mix together Aleppo-Spice rub and EVOO and rub on tofu. Marinate in fridge overnight.
*Poach your fruit (for pears, choose slightly less ripe!): Cut fruit, or pre-poach before cutting to make it easier. Peeling optional. Core and cut into 1 inch cubes. Bring water, sugar and spices to boil. Poach quince about 30-60 mins (Pears significantly less (use a fork to see how tender they are)– firm tender but not totally mushy, time depending on how ripe the fruit is.
For the chermoula, place garlic, capers, and juice in food processor, pulse. Add preserved lemon, followed by herbs. Pulse till coarse paste forms. Fold in EVOO.
Presoak your wooden skewers in water. Empty the contents of the Hodo Nuggets into a bowl, assemble the skewers with all the components, and noting that everything is already “fully-cooked and ready-to-eat”, grill until you get grill marks or desired texture. Serve with chermoula.
Hodo Skewers with Chermoula
Ingredients
- 2 (8oz) packs of Hodo Thai Curry Nuggets LOCATE PRODUCT
- 2 (8oz) packs of Hodo Chinese 5 Spice Nuggets, LOCATE PRODUCT
- 2 (10oz) packs of Hodo Extra Firm Tofu LOCATE PRODUCT, cut into 1 inch cubes
- 1/8 cup EVOO
- 1/8 cup Aleppo spice rub
- 3 cups water
- 1/2 cup sugar
- 1 star anise
- 1 cinnamon stick
- 2 cloves
- 2 lbs of preferred fruit (for quince follow these instructions; for pear, poach until fork tender; for stone fruit, if ripe, just grill direct!)
- 3 cloves garlic
- 1/8 cup capers, drained
- 1/2 of a whole preserved lemon, seeded
- 1/2 tbsp lemon juice brine – from preserved
- 1/2 bunch cilantro
- 1/2 bunch flat leaf parsley
- 1 cup EVOO
Instructions
- Prepare your Hodo Extra Firm Tofu the night before. Open and pat dry (no need to press!) Mix together Aleppo-Spice rub and EVOO and rub on tofu. Marinate in fridge overnight.
- *Poach your fruit (for pears, choose slightly less ripe!): Cut fruit, or pre-poach before cutting to make it easier. Peeling optional. Core and cut into 1 inch cubes. Bring water, sugar and spices to boil. Poach quince about 30-60 mins (Pears significantly less (use a fork to see how tender they are)– firm tender but not totally mushy, time depending on how ripe the fruit is.
- For the chermoula, place garlic, capers, and juice in food processor, pulse. Add preserved lemon, followed by herbs. Pulse till coarse paste forms. Fold in EVOO.
- Presoak your wooden skewers in water. Empty the contents of the Hodo Nuggets into a bowl, assemble the skewers with all the components, and noting that everything is already “fully-cooked and ready-to-eat”, grill until you get grill marks or desired texture. Serve with chermoula.
