Orange chipotle tofu skewers are a step away from typical soy-based marinades, and the charred, caramelised cubes are just delicious in a soft taco or alongside your favourite salads.
If you're using bamboo skewers, soak them in cold water to prevent them burning later on.
Begin by preparing the tofu. Remove from packaging, rinse under cold water, then drain using a tofu press, or wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1-2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, slice it into evenly sized cubes and put it in a container that will hold the tofu in a single layer.
While the tofu is draining, combine marinade ingredients in a small saucepan. Heat until just simmering, then pour over the tofu, ensuring every piece is well coated. Put it in the fridge to marinate for at least an hour, or up to a day.
When you’re ready to cook, thread cubes of tofu onto skewers, reserving the remaining marinade for later. Cook tofu on the flat part of a barbecue grill, using plenty of oil to ensure it doesn’t stick. Turn regularly until browned on all sides – it won’t take long. Remove from the heat and baste with a little extra marinade to serve.
You can also cook these under a hot grill in the oven, just keep a close eye on them and turn them regularly, until charred a little on all sides.
If using, heat tacos briefly on the barbecue (or a hot frypan) to warm through, then fill with sliced avocado, salad greens, coriander, barbecued tofu and a little of the reserved marinade, or a squeeze of fresh orange juice.
Notes
Nutrition information is estimate and does not include optional ingredients for serving.
In New Zealand I recommend Tonzu organic tofu, which is widely available from supermarkets.
Use your favourite chipotle sauce, at a level of heat you enjoy. A medium spicy sauce will be suitable for most people.