Recipes+
Ingredients
Method
1.Drain tofu between sheets of paper towel for 5 minutes.
2.Place peppercorns, five spice powder and salt in a small frying pan over moderate heat. Cook and stir for 2 minutes or until fragrant.
3.Transfer to a mortar and pestle. Finely crush spices. Push through a sieve, discarding husks.
4.Place tofu, tomatoes, mushrooms and zucchini in a bowl. Add spice mix and oil; toss to coat. Thread vegetables and tofu, alternately, onto 16 small skewers.
5.Preheat a barbecue or char-grill to high heat. Cook skewers, turning occasionally, for 8 minutes or until vegetables and tofu are golden and tender.
6.Sprinkle rice with onion. Serve skewers with rice and soy sauce, sprinkled with sesame seeds.
Sichuan peppercorns are in the Asian foods section of most supermarkets, or in Asian grocery stores. It’s important to use firm tofu for this recipe. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. No mortar and pestle? Use a small food processor, spice grinder or crush peppercorns, in a resealable food storage bag, with a rolling pin.
Note
