Spicy Cumin Tofu Skewers

Golden, crispy tofu cubes with a charred crust. The powerful aroma of Sichuan pepper and toasted cumin evokes the authentic flavors of Beijing street food.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 234
• Protein: 18 g
• Carbs: 10 g
• Fat: 14 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 3 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 piece Garlic ( finely minced )
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 1 tsp Sichuan peppercorn ( crushed )
• 1 tsp Brown sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp sesame seeds optional
• 8 piece Wooden skewers ( soaked in water )

Instructions

1. Prepare the tofu

   Press the firm tofu between two cloths to extract as much water as possible. Cut it into regular 2 cm cubes. Well-dried tofu is the key to getting a crispy crust.

2. Marinate and assemble

   In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, cumin, chili powder, and Sichuan pepper. Add the tofu cubes, mix gently to coat, then thread them onto the bamboo skewers.

3. Sear and caramelize

   Heat a pan with a drizzle of oil. When it smokes slightly, place the skewers. Brown each side until the marinade sticks and forms a brown, shiny film.

Chef's tips

• The tofu surface must be perfectly dry before hitting the pan, otherwise it will steam instead of searing.
• Do not overcrowd the pan: if the cubes touch, the temperature drops and you lose the crunch.

Storage

Eat immediately to enjoy the crunch. Can be stored for 24h in the fridge but will soften.