Teriyaki Tofu Skewers
If you want to make these vegan, use maple syrup instead of honey.
Hands-on time 10min, plus marinating. Cooking about 10min. Makes 4
280g pack firm tofu, we used The Tofoo Co. Naked Tofu
8 spring onions
120g pack baby pak choi, each quartered lengthways for the marinade
3tbsp soy sauce
1tbsp runny honey
1tsp sesame oil Juice
1 orange
3cm (1¼in) piece fresh root ginger, peeled and grated
3 garlic cloves, crushed
1 Drain the tofu and pat dry. Cut into 2cm (¾in) cubes and put in a non-metallic bowl. Add the marinade ingredients and toss well to coat. Cover and chill for at least 4hr, or overnight.
2 Preheat grill to high. Slice spring onions into quarters and thread on to skewers alternating with the tofu (reserve marinade). Arrange on a baking sheet. Grill for 8-10min, turning occasionally, until golden and a little charred.
3 Meanwhile, pour the reserved marinade into a small pan. Bring to the boil and simmer until slightly thickened, about 3min. Put the pak choi in a heatproof bowl, cover with boiling water and leave to soften for 2min. Drain well.
4 Serve the skewers on the pak choi, drizzled with the marinade.
PER SERVING 112cals, 9g protein, 5g fat (1g saturates), 8g carbs (7g total sugars), 1g fibre