These pineapple tofu skewers are surprisingly baller. A friend from Thailand brought them to a barbecue and they were a huge hit, so I decided to try them at home. He told me that his family eats tofu (in different forms, consistencies and flavors) for almost every meal, including this recipe. Extra-firm tofu quickly soaks up the flavors of this simple balanced marinade of ginger, garlic, maple and soy. I found it works well to sear the skewers on high heat to get that smokey grilled flavor. Pairs perfectly with the sweet syrupy pineapple!
- ½ cup gluten free soy sauce or Bragg’s Liquid Aminos
- ¼ cup maple syrup
- 2 cloves of garlic, chopped or pressed for more flavor
- 2 tbsp. of ginger, chopped or grated finely for more flavor
- ½ of a Pineapple, chopped into cubes
- 8 oz package of extra-firm tofu, chopped into large cubes
- 2 slices of thick-cut bacon (optional)
- Oil for the grill
- A couple teaspoons toasted sesame seeds
- Chopped chives or scallions for garnish
Create the marinade by mixing the first four ingredients in a quart-sized ziplock bag. A bowl will also work but you will have to double the marinade or flip the tofu half way through to ensure full coverage. Add the tofu cubes, which can be on the larger size, to the marinade and “vacuum” the air out of the bag using a straw our your mouth. Marinate for two hours.
Alternate adding pineapple chunks and marinated tofu to the skewers. For me this recipe made four skewers with three chunks of each pineapple and tofu. For a special treat, wrap one piece of tofu on each skewer with a half of a piece of thick-cut bacon before adding the tofu to the skewer. Place the skewers on a hot, well-oiled grill and cook covered for six to eight minutes. Flip the skewers and cook covered on the other side for another six to eight minutes. Remove the skewers from the grill, sprinkle with sesame seeds and garnish, and serve!
4 appetizers, 2 entrees