Golden Miso Peach Tofu Skewers With Cucumber Basil Yogurt

Golden Miso Peach Tofu Skewers with Cucumber Basil Yogurt 🍑🌿 These skewers are all about contrast: crisp-edged tofu, juicy peaches, a glossy miso-lime glaze and cold cucumber basil yogurt. The tofu needs to be pressed and dried so it browns instead of steaming, while firm peaches give sweetness without turning mushy. It works as a vegetarian dinner plate, a sunny lunch, or a snack board with rice, salad or flatbread. 🍽️ Yield: 8 small skewers Time: about 35 minutes Ingredients: - 400 g firm tofu, drained and pressed for 15-20 minutes - 2 firm ripe peaches, pitted and cut into thick wedges - 1 1/2 tbsp white miso - 1 tbsp soy sauce or tamari - 1 tbsp lime juice, plus wedges to serve - 2 tsp honey or maple syrup - 2 tsp toasted sesame oil - 1 tsp finely grated ginger - 1 tbsp neutral oil - 1 tbsp sesame seeds, plus extra to finish - 2 spring onions, finely sliced - Small handful basil leaves - Salt and black pepper For the cucumber basil yogurt: - 180 g thick Greek yogurt - 1/2 small cucumber, coarsely grated and squeezed dry - 2 tbsp finely chopped basil - 1 tsp lime zest - 1 tbsp lime juice - 1 tsp olive oil - Small pinch salt - Black pepper Method: 1. Press the tofu. Wrap the tofu in a clean towel and weigh it down for 15-20 minutes. Cut into large bite-size cubes and pat the pieces very dry. Dry tofu catches the glaze and browns much better. 2. Make the glaze. Whisk miso, soy sauce, lime juice, honey or maple, sesame oil, ginger and neutral oil until smooth and glossy. Taste it: it should be savoury, tangy and lightly sweet. 3. Prepare the peaches. Cut them into thick wedges so they hold on the skewers. If they are very juicy, pat the cut sides lightly with kitchen paper. 4. Thread the skewers. Alternate tofu cubes and peach wedges on 8 small skewers. Brush all sides generously with glaze and sprinkle with sesame seeds. 5. Roast or grill. Heat the oven to 220 C / 425 F, or heat a grill pan over medium-high heat. Roast on a lined tray for 16-20 minutes, turning once and brushing with extra glaze halfway through. If grilling, cook for 2-3 minutes per side. The tofu should be golden at the corners and the peaches lightly caramelized. 6. Make the yogurt. Stir Greek yogurt with squeezed cucumber, basil, lime zest, lime juice, olive oil, salt and black pepper. Keep it cold and thick so it sits beside the hot skewers instead of running. 7. Serve. Spoon yogurt onto a plate or into a small bowl. Add the hot skewers, sliced spring onions, extra sesame, basil leaves and lime wedges. Serving and storage: Serve with warm rice, cucumber salad, grilled corn, torn lettuce, flatbread or a simple herb bowl. The tofu can be pressed and cubed up to 1 day ahead. Cooked skewers are best fresh, but leftovers keep for 2 days; reheat gently in a dry pan or hot oven and add the yogurt cold at the table. Keep the yogurt separate for meal prep. 🥒 Save this one for a bright vegetarian plate with crisp tofu, juicy fruit and a cool herby finish. 💚 Tasteloom.club