You will need:
Groundnut
6 Shallots, sliced finely
2 – 3 red Chillies, sliced finely
8 Garlic cloves, sliced
5cm fresh Ginger, peeled and grated
1 tsp Himalayan rock salt
4 tbsp Black Peppercorns
1 tbsp Sichuan Peppercorns (if available)
2 tsp Coriander seeds
4 tbsp Soy Sauce
3 tbsp unrefined Raw sugar (e.g. coconut palm sugar)
450g firm Tofu cut into 2cm cubes
1 Cucumber
1/2 bunch Coriander leaves, finely chopped
2 tbsp Balsamic or Cider vinegar
selection of Veggies for the kebabs (courgette, onion, pepper etc)
Drizzle groundnut oil into a large pan and heat. Add the shallots, spring onions, chilli, garlic and ginger and cook over a low heat for 10 – 15 mins, stirring often, until soft. Meanwhile crush the peppercorns in a pestle and mortar with the coriander seeds and sea salt. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy and then transfer to a small baking tray. Thread the tofu on to 4 metal skewers, adding vegetables as you go.
Place the skewers into the tray, spoon the marinade over until they are well coated and leave to rest in the fridge for a couple of hours. Remove and place under a grill until cooked through and crisp, basting with the marinade and turning often. Meanwhile use a vegetable peeler to shave the cucumber in to ribbons, place in a bowl with the coriander leaves, vinegar and a pinch of salt and pepper. Toss to mix and serve with the kebabs. You can also serve with quinoa, spelt or a side salad of your choice.