Ingredients:

  • 1/2 cup (120ml) Pineapple Juice
  • 1/4 cup (60ml) Rice Vinegar
  • 2 tablespoons (30ml) Tomato Ketchup
  • 2 tablespoons (30ml) Soy Sauce (or Tamari for gluten-free)
  • 2 tablespoons (25g) Brown Sugar (packed)
  • 1 tablespoon (15ml) Cornstarch
  • 1 teaspoon Ginger, minced
  • 1 clove Garlic, minced
  • 1/4 teaspoon Red Pepper Flakes (optional, for a kick!)
  • 1 (14-ounce/400g) block Extra-Firm Tofu, pressed and cubed
  • 1 Red Bell Pepper, cut into 1-inch pieces
  • 1 Green Bell Pepper, cut into 1-inch pieces
  • 1 Yellow Bell Pepper, cut into 1-inch pieces
  • 1 Red Onion, cut into wedges
  • 1 cup (140g) Pineapple chunks
  • 1 cup (140g) Cherry Tomatoes
  • 2 tablespoons (30ml) Olive Oil
  • Salt and Black Pepper to taste

Instructions:

  1. Press the tofu to remove excess water. Cube the tofu into bite-sized pieces.
  2. In a small saucepan, whisk together pineapple juice, rice vinegar, ketchup, soy sauce (or tamari), brown sugar, cornstarch, ginger, and garlic. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens.
  3. In a large bowl, toss the cubed tofu with half of the sweet and sour sauce. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
  4. While the tofu marinates, chop the bell peppers, red onion, and pineapple.
  5. Thread the marinated tofu, bell peppers, red onion, pineapple, and cherry tomatoes onto the skewers, alternating the colors for a visually appealing rainbow effect.
  6. Brush the kabobs with olive oil.
  7. Grilling: Preheat grill to medium heat. Grill the kabobs for 15-20 minutes, turning occasionally, until the vegetables are tender and the tofu is slightly browned and caramelised. Baste with remaining sauce during the last few minutes of cooking.
  8. Baking: Preheat oven to 400°F (200°C). Place the kabobs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until the vegetables are tender and the tofu is slightly browned. Baste with remaining sauce during the last few minutes of cooking.
  9. Serve the cooked kabobs immediately, garnished with fresh herbs (like chopped cilantro or green onions) if desired.