Vegan Barbecued Sriracha Tofu Skewers with Pineapple

Method:

Ingredients

150 gextra firm tofu (cut into bite-sized cubes)

¼pineapple (cut into bite-sized pieces)

5 bamboo skewers (soaked in water for 30 minutes)

1.5 tbspHuy Fong Sriracha

1½ tbspmaple syrup

1 tbsplime juice

1 tbspolive oil

1 clove ofgarlic (finely minced)

2 tbspginger (grated)

1. Place the tofu into a zip-lock bag and add the marinade ingredients. Mix well to ensure that the marinade is distributed evenly.

2. Let it marinate for at least 1 hr.

1. Skewer the marinated tofu and pineapples in an alternating pattern and place on a barbecue.

2. Flip the skewers occasionally and cook until the tofu and pineapples have begun to char.

3. Serve immediately.