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Ingredients
Method
- 400 g firm tofu, pressed and cut into 3 cm cubes
- 400 g fresh pineapple, cut into 3 cm chunks
- 1 red capsicum, cut into 3 cm pieces
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- Toasted sesame seeds and spring onions to serve
- Steamed jasmine rice
- Combine soy sauce, sweet chilli sauce, sesame oil, rice wine vinegar, garlic and ginger to make the marinade. Toss tofu in half the marinade and leave for 20 minutes.
- Thread tofu, pineapple and capsicum alternately onto skewers. Grill on a hot barbecue or chargrill pan for 3 minutes each side, brushing with remaining marinade, until tofu is golden and pineapple is caramelised. Serve over steamed rice, scattered with sesame seeds and spring onion.
35 mins
4 serving
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