Tamarind Smoked Tofu Skewers
By OcadoLife
Published on 20 May 2025
Texan barbecue gets a vegan and Vietnamese makeover in these Tamarind Smoked Tofu Skewers. Thuy Diem Pham, chef and author of Vietnamese Made Easy: Simple, Modern Recipes For Every Day, has combined smoked tofu with tart tamarind and sweet peppers to create a perfectly balanced and irresistible plant-based option. Cook over the barbecue, or under the grill for a speedier supper.
Time and servings
25 minsTotal time
6Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp sesame oil
- 3 tbsp tamarind paste
- 3 tbsp sweet chilli sauce
- 2 tbsp light soy sauce
- 1 (225g) pack firm smoked tofu, cut into 3 cm cubes
- 2 red onions, cut into 3 cm pieces
- 3 romano peppers, cut into 3 cm pieces
- 100ml olive oil
- 1 small handful chives, finely chopped
Method
Step 1
To make the glaze, combine the sesame oil, tamarind paste, sweet chilli sauce and soy sauce in a large bowl. Add the tofu, red onion and peppers; gently toss to coat.Step 2
Prepare the barbecue for direct cooking or preheat the grill. Thread the tofu and veg onto skewers (pre-soaked if wooden); grill for 3-5 mins each side until lightly charred.Step 3
Put the olive oil in a small saucepan and heat for 30 secs over a medium heat; turn off immediately and add the chives. Serve the skewers with some of the chive oil drizzled over and the rest on the side.