Description
These Chipotle Agrodolce Tofu Skewers are the perfect high-protein, plant-based main to enjoy at your next cookout. Topped with a sweet and sour sauce and served with fresh avocado mango salsa.
Ingredients
Avocado Mango Salsa
- 1 ataulfo mango, diced
- 1/2 cup cherry tomatoes, quartered
- 1 jalapeño, finely diced
- 1/3 cup cilantro leaves, minced
- Juice and zest of 1 lime
- 1/2 small red onion, finely diced
- 1 medium avocado, diced
- Kosher salt, as needed
Tofu Skewers
- 1, 16 oz block extra firm tofu
- 3 cups vegetable broth or water
- 1 1/2 tbsp tamari
- 2 tsp light brown sugar or coconut sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tbsp cornstarch
- 2-3 tbsp avocado oil
Chipotle Agrodolce
- 2-3 chipotle peppers canned in adobo sauce, finely minced
- 3/4 cup red wine vinegar
- 1/4 cup maple syrup or agave syrup
Instructions
- To a medium bowl, add the onion, jalapeño, mango, tomatoes, avocado, cilantro, lime zest and juice, and a generous pinch of salt. Toss to combine, then cover and place in the fridge.
- Tear the tofu into 1 inch chunks to make roughly 30-32 pieces. Fill a medium saucepan with water and salt generously as you would pasta water. Alternatively, you can use a very flavorful vegetable broth. Bring the water to a boil then add the tofu and boil for 5 minutes.
- Drain the tofu through a sieve, making sure the excess liquid has drained off. Pat the tofu dry, then transfer to a large storage container or resealable bag with the tamari, sugar, paprika, garlic, oregano, cornstarch and 1 tablespoon of oil. Seal the container and gently shake until the tofu is evenly coated.
- Tread 4-5 pieces of tofu onto each 6-inch skewer. You should end up with 6-8 skewers.
- Heat a large heavy bottom skillet over medium heat then add the oil to coat the bottom of the pan (I used 2 tablespoons, but you can add more as needed). When the oil is hot, add the skewers leaving some space between each of them so they are easier to flip. Allow the skewers to cook undisturbed for 7 minutes. Flip the skewer and cook undisturbed for an additional 5-6 minutes. When cooked and golden, transfer to a paper lined plate or cooling rack.
- Return the same pan to medium low heat to make the agrodolce. Add the chipotle, vinegar, and maple syrup then whisk together and bring to a simmer. Continue to simmer until the mixture has reduced by half, about 9-10 minutes.
- Transfer the skewers to a serving plate, then spoon the agrodolce over top to coat the skewers. Serve the skewers with the salsa then enjoy immediately.
Notes
Boil your tofu. You can skip this step, but boiling your tofu will help improve the texture and get more flavor into your tofu. This is possible due to the process of osmosis. The water in your tofu will be replaced by the salt you added into your boiling water. After the tofu is drained and cooled, the tofu will also become firmer in texture without the need to press it.
Drain your tofu well. If you boil your tofu, make sure to let it sit in a colander for 5-10 minutes to properly drain and remove excess moisture. If not boiling, make sure to press excess water out of your tofu before beginning. I like to press my block of tofu for at least 15 minutes before using. Tear the tofu into chunks instead of cubing. This will give your tofu more texture and surface area to cling on to spices and sauce.
Adjust the spice. Chipotle peppers can be spicy, so if you are sensitive, reduce the amount of chipotle peppers you use in this recipe. You can also replace the chipotle peppers with 2 tbsp of the adobo sauce found in the can of chipotle peppers.
If using wooden skewers, make sure to soak them in water for 10 minutes before adding your tofu. For reusable metal skewers, I’ve loved these.
