280gorganic firm tofu - pressed( I used Clear Spot)
1large red pepper
1rounded tsp Dijon mustard
1cloveof garlic - chopped finely or mashed
1tspsoy sauce(I use tamari)
a pinch of ground black pepper
4ripe baby tomatoes
10large chive leaves
Maple Tofu Skewers
Cut the tofu into 1" cubes.
Deseed the pepper and cut into similar sized pieces.
Quarter the onion.
Mix the marinade ingredients together. Add the tofu and stir gently to coat. Leave for 20 minutes or more, then add the pepper and onion pieces. Mix gently, but ensuring everything has been covered with the marinade.
Thread onto skewers and grill for 15 to 20 minutes.
Cut the papaya in half, take out the seeds and discard. Scoop out the flesh and chop into 1 cm (ish) pieces.
Chop the cucumber tomatoes and radish to a similar size.
Snip the chives.
Mix everything together along with the juice from the lime.
Pressing tofu extracts some of the water it contains and makes it easier to get crispy edges. If you don't have a tofu press, put the tofu in a wide bowl. Place a flat plate on top of it and then pile on a few heavy books. Leave for a minimum of 1 hr, but the longer you leave it, the more water will be extracted. If using wooden skewers, ensure you soak before threading and placing onto BBQ. Serves two generously.