Tofu Satay Skewers

First make the pickle. Chop the cucumber in half lengthways and remove the seedy core, then thinly slice the cucumber and red onion and add them to a jar or deep bowl. Add the apple cider vinegar to a saucepan and bring to a simmer over a medium heat. Add the salt and sugar, mixing well until they dissolve. Pour the pickling mixture over the sliced cucumber and red onion and let them sit for 30 mins.

Now for the tofu skewers. Roughly chop the tofu into 3cm (11⁄4in) cubes and add to a bowl.

Roughly chop the garlic, shallot and the white of your lemongrass (saving the green part for later) and add to a blender along with the ground coriander, ground turmeric and chilli powder. Add a splash of water and blend until smooth. Add this marinade to the bowl of tofu and mix thoroughly, then set aside.

Meanwhile, make the satay sauce. Start by very finely chopping the garlic and shallot. Get a saucepan over a medium heat, then add the vegetable oil and your chopped shallot and garlic. Fry for a few minutes until the veg is golden.

Add the chilli powder, ground turmeric and coriander to the pan and mix well. Next, you’re going to want to go in with the tamarind paste, sugar, salt, peanut butter and the green parts of the lemongrass you chopped up earlier. Pour in 180ml of water along with coconut milk and soy sauce. Bring to the boil, making sure to regularly stir it so the bottom of the pan doesn’t burn. This will take about 5 mins. Turn the heat down and let it simmer for 30 mins.

Preheat the grill to medium-high.

Thread 3 or 4 marinated tofu cubes onto each of your skewers (depending on size and personal preference).

Get a griddle pan hot over a medium-high heat. Lightly brush your tofu skewers with vegetable oil and add a few to the pan at a time, making sure not to overcrowd them. Cook each batch for a few minutes on each side until you get nice char lines.

Once they’ve got a nice bit of colour, pop your skewers under the hot grill for 10 mins to finish them off. Meanwhile, thinly slice the red chilli, chop the coriander and crush the peanuts in a pestle and mortar.

Serve the tofu skewers with the satay sauce and pickled cucumber and red onion. Garnish with the sliced red chilli, chopped coriander and crushed peanuts.