Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 600 g of tofu
- - 3 tablespoons of brown sugar
- - 6 spring onions
- - 2 cucumbers
- - 2 hot peppers
- - 2 cloves of garlic
- - 1 small piece of ginger
- - 2 teaspoons coriander beans
- - Mint
- - 3 tablespoons soy sauce
- - 4 tablespoons of extra virgin olive oil
- - Lemon juice
- - Salt
- - Black pepper
INSTRUCTIONS
- Reduce the onions into rings, including a part of the green. Slice the peppers and garlic and then grated ginger. Heat 2 tablespoons of olive oil in a pan and add the onions, garlic, chillies and ginger, making simmer on low heat for about ten minutes.
- Grind 2 tablespoons of peppercorns along with those of coriander and a pinch of salt, then add them to the onions. At this point, pour the soy sauce, sugar and increase the heat. Continue stirring until the sauce begins to thicken and take a gluey consistency.
- Cut the tofu into cubes about 2 cm to the side and insert them into wooden skewers. Arrange the skewers in a baking dish and cover with the sauce to the onions. Let them marinate for a few minutes turning them occasionally (if you have time, let them season for one to two hours).
- Cook the skewers on a grill or on a plate with brushing marinating remained, turning often until they are colored from all sides.
- Peel the cucumbers and cut them lengthwise into many thin strips. Toss with 1 to 2 tablespoons of olive oil, salt, pepper, a splash of lemon juice and a few mint leaves. Serve piping hot skewers accompanied with the cucumber salad.
