CHILLI BEAN TOFU & VEGETABLE SKEWERS

What is it about eating food with your hands? It must be a primal thing but somehow I find that it always tastes better. These tofu vegetable skewers are one such dish that I especially enjoy eating with my hands.

2 tbsp chilli bean sauce

1 tbsp tomato purée (paste)

340g (12oz) firm tofu, cut into 3cm (1¼in) cubes

6 fresh baby corn, cut in half

1 red (bell) pepper, cut into bite-sized cubes

From the store cupboard

1 tbsp sugar

2 tbsp soy sauce

2 tbsp vegetable oil

Tip

These are great cooked on a barbecue, as the smoky flavour really adds to the already tasty skewers.

If using wooden skewers, it’s a good idea to soak them in warm water for about 10 minutes before cooking to stop them from burning.

Combine the chilli bean sauce, tomato purée, sugar and soy sauce in a bowl.

Preheat your grill (broiler) to medium-high. Thread the tofu, baby corn and red pepper cubes on to the skewers and brush with the chilli bean sauce. I’d recommend 2 skewers per person. Lay on a baking tray and place under the grill for 8–10 minutes, turning frequently and brushing with more sauce (this will build up a tasty layer).

Once browned all over, tender and covered in sauce, transfer to a serving plate.