300g firm tofu, cut into triangles
300g pumpkin cut into triangles
2inch fresh ginger, grated
1Tb coconut or olive oil
Sea salt & white pepper
2Tb tamarind pulp
6 dates, chopped
¼ C boiling water
200gm snow peas, ends trimmed & sliced thinly
Handful coriander, washed & roughly chopped
1 red chilli, deseeded & sliced
2Tb sesame seeds, toasted
In a medium bowl mix ginger, pinch of salt, white pepper, and oil.
Add tofu pieces and coat. Allow to marinate while pumpkin cooks.
Boil pumpkin triangles for 15 min, until soft, drain.
Thread Tofu and pumpkin onto skewers.
Fry on griddle or BBQ.
To make the dressing, blitz together tamarind pulp, dates, boiling water and a good pinch of salt in a food processor (hold lid firmly because hot water can spurt). Taste for balance of salt, sweet and sour.
For the salad, mix snow peas, coriander and chilli. Dress with tamarind dressing and serve immediately.
Garnish tofu skewers with sesame seeds.
Tamarind is a spice that comes from the pod of a tamarind tree. It’s a sticky pulp with a sweet and sour taste, being rather tart.