Maple and Lime Tofu Skewers with Corn and Pineapple Salsa
During summer, I have to make the most of corn, a.k.a. my FAVORITE food!!!! I like to incorporate it into my recipes in all sorts of ways, like here, in a pineapple salsa!
I’m a big fan of sweet and sour, and salsa goes perfectly with Asian-style tofu skewers that taste like heaven!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 15 minutes
Ingredients
Corn and Pineapple Salsa
- Kernels from 2 ears of cooked corn
- 1 cup (150 g) diced pineapple
- 1 tablespoon (15 ml) lime juice
- 1 small chili pepper, finely chopped
- 1 drizzle sesame oil
Tofu skewers
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) lime juice
- 3 tablespoons (45 ml) maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon (1.25 ml) salt
- 1 block (454 g) cubed firm tofu
- 4 to 8 small wooden skewers
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Preparation
Corn and pineapple salsa
- In a small bowl, combine all salsa ingredients.
Tofu skewers
- In a bowl, combine soy sauce, lime juice, maple syrup, garlic and salt.
- Thread the tofu pieces onto the skewers.
- In a non-stick pan, heat the oil over medium-high heat and brown the tofu brochettes for about 3 minutes on each side.
- Pour the sauce over the skewers and cook for a few more minutes.
Remove skewers and allow sauce to reduce for 3 minutes. - Serve tofu skewers over rice with corn and pineapple salsa and extra sauce!!!!
Note
- If you want to cook your tofu kebabs on the BBQ, I recommend that you preheat your BBQ on high and oil your grill well.
Once the BBQ is hot, reduce the heat to medium and cook the tofu brochettes for about 3 minutes on each side.
