When I first ate these spicy, crispy tofu skewers with kiwi, peach, and mint salsa, I exclaimed to my husband, “this is the best crispy tofu I’ve ever eaten!”, and that’s the honest truth.
If you’re someone who doesn’t like tofu because you think it’s bland or you don’t like the texture, I promise you, you just haven’t had tofu that is cooked perfectly yet. Without seasonings and the proper care when cooking, you can find yourself with a disappointing meal.
That’s true for a salad, the Sunday roast, and yes, even (and especially!) tofu.
And when it comes to tofu, there are only two kinds: O-M-G-amazing-where-have-you-been-all-my-life, and horrendous.
This version of tofu is goooood tofu. It’s marinated to add depth of flavour, and then lightly coated with seasonings and pan fried to create the most delicious crispy coating. When you bite into the tofu’s crunchy outer layer, you expose a juicy piece of smokey, spicy tofu that will make your taste buds do a happy dance.
Smother them with this deliciously zesty yet spicy kiwi, peach, and mint salsa for the perfect symphony of flavours that’s salty + spicy + smokey + sweet + sour.
It’s a tour de force of flavours!
You can swap the peaches for fresh mangoes for an equally delicious, but slightly sweeter salsa. Serve this as a tantalising appetiser, a light meal, or add some rice or salad to make a complete meal.
Crispy Tofu Skewers with Kiwi, Peach, & Mint Salsa
Spicy, crispy tofu skewers with kiwi, peach, and mint salsa, This is the best vegan crispy tofu you'll ever eat. I promise!
Crispy Tofu Skewers
- 500 g firm tofu
- 1 Tbsp tamari
- 1 tsp sriracha sauce
- 2 tsp rice wine vinegar
- 2 tsp maple syrup or another sweetener, such as agave syrup or rice malt syrup
- 1 tsp ground cumin
- 1 tsp liquid smoke optional
- ½ cup cornflour
- 1 tsp smoked paprika
- ½ tsp salt
- coconut oil for frying
- small bamboo skewers
Kiwi, Peach, and Mint Salsa
- 2 kiwi fruit green, peeled and finely diced
- 1 peach yellow, medium-sized, and finely diced with the skin on
- 1 Tbsp red onion about ¼ red onion, very finely chopped
- 1 bird's eye chilli stem and seeds removed and very finely chopped
- 1 tsp fresh lime juice
- ½ cup fresh mint leaves loosely packed and chopped
- pinch salt
Drain the tofu and wrap it in an absorbent paper towel. Place a plate on top to press for 10 minutes while preparing the marinade and salsa. By draining the tofu first, it'll help it to absorb more marinade.
In a small bowl, mix the tamari, sriracha, rice wine vinegar, sweetener, ground cumin, and liquid smoke. Once the tofu has drained, cut it into cubes about 1.5 cm (⅗") in size, mix it with the marinade and set aside for a minimum of 15 minutes.
Mix all the salsa ingredients, excluding the mint, into a medium-sized bowl.
In a medium bowl, mix the cornflour, smoked paprika, and salt. In batches of a few tofu cubes at a time, toss the tofu into the cornflour mix, and shake off any excess flour. Thread 4 cubes of tofu onto each skewer and set aside.
- Heat a heavy-based, non-stick skillet on medium-low heat with a ½ cm (⅕") layer of oil. Fry the skewers until crispy and golden brown, for approximately 3-5 minutes, turning while you're frying to ensure all sides cook evenly. Be careful not to overcrowd the pan with skewers (if required, fry them in multiple batches), and add some extra oil if the skillet is getting dry. Once cooked, transfer to a plate lined with absorbent paper towel and season the skewers with salt while they're hot off the pan.
- Mix the mint into the salsa, then serve it with the skewers. Optionally add some extra sriracha sauce on top if you like it spicy! Serve the dish immediately so you can enjoy it while the tofu is nice and crispy.
- This dish has a mild heat level; drizzle some extra sriracha on top after frying to spice it up if you like it hot.
- You can swap the peaches for fresh mangoes for an equally delicious, but slightly sweeter salsa.
Please read the Silvobeat nutritional facts disclaimer.