This quick and easy pumpkin and tofu skewers have the essence of the main Asian-style marinade. Although tofu and pumpkin on their own can be bland, this recipe is anything but! Peanut oil, ginger, soy sauce, sesame seed and chilli, make a powerful flavour combination. To add a hint of heat and balance out the sweetness of the pumpkin, red chilli is added to the sauce to glaze over. Your mouth jumps from sweet to savoury to spicy in the most tantalising way.
I love tofu too; even as a non-vegetarian. It’s a staple in my kitchen, as a great source of cancer-preventing isoflavones and plant protein. Hope you enjoy this smoky pumpkin and tofu skewers in bite-sized chunks. I’m sure it will please both meat-eaters and vegetarians. Serve it Asian-esque style with brown rice or soba noodles.
Pumpkin and Tofu Skewers Recipe
Serves: 2 Time: 25 mins
- 300g butternut squash, peeled
- 250g firm tofu, drained, cubed
- 1/2 (100g) red pepper, cut into 2cm pieces
- 1 tbsp peanut oil
- 1.5 cm ginger, finely grated
- 1 tbsp sesame seeds, toasted
- Soy sauce, to taste
- 1/2 small red chilli, cut lengthwise
- Cut butternut squash into cubes, and arrange in a steamer basket. Lower basket into a pot with boiling water to steam the squash till soft.
- Alternate between tofu, squash and pepper and thread onto 4 skewers.
- Mix peanut oil and ginger in a small cup. Pour over skewers, as per taste, and flip slides to get an even coat.
- Cook skewers, 4 to 5 minutes on each side or until pumpkin is softened and tofu turns slightly brown on a preheated barbecue plate.
- Garnish with sesame seeds.
- Mix soy sauce and chilli in a small bowl.
- Serve skewers alongside soy sauce and chilli mixture.