SERVES 4 | EASY | 40 MINUTES
Things you’ll need:
400g Firm Tofu (not silken)
1 Small pineapple, peeled, cored and cut into chunks
FOR THE GLAZE
1/4 Muscovado sugar
120ml Cider vinegar
1- 2 Tablespoons sweet soya sauce
2 Tablespoons sweet chilli sauce
Start with the tofu. Drain and pat the tofu dry, place on a plate with another plate on top and weigh down with 2 x 800g canned food to extract as much liquid as possible. Leave for 10 minutes while you make the glaze.
In a small sauce pan heat the vinegar and add the sugar, stir and add the remaining ingredients. Remove from the heat and set aside to cool.
Make the skewers by cutting the dry tofu into cubes and threading onto skewers, alternating with the pineapple. Brush with the glaze and allow to marinade until the Legacy Braai Stand is ready and the coals have turned white. Braai (or griddle) the skewers for 3- 4 minutes on each side until lightly charred, basting with the sauce.
Serve with salad.