Salt & Pepper Tofu Skewers

Peel and finely slice the shallots (6). Trim and finely slice the spring onions (1 bunch) and [2-3 fresh red chillies], then peel and finely slice the cloves (8 garlic). Peel and finely grate the piece fresh ginger (5 cm).

Heat a few drizzles of [groundnut oil] in a large non-stick frying pan. Add the [sliced shallots], [sliced spring onions], [sliced chillies], [sliced garlic] and [grated ginger] and cook, stirring often, over a low heat for 10 to 15 minutes, until soft. Start 15m timer

For the marinade, crush the black peppercorns (4 tbsp) and Szechuan peppercorns (1 tbsp) in a pestle and mortar with the coriander seeds (2 tsp) and sea salt (1 tsp). Add to the pan with the soy sauce (4 tbsp) and light brown sugar (3 tbsp). Reduce until thick and glossy, then transfer to a small baking tray.

Cut the firm tofu (750 g) into 2cm pieces, then thread onto 4 skewers. Place in the tray with the [marinade], spoon over to coat and leave in the fridge to marinate for a few hours.

Barbecue the [tofu skewers] until crisp, basting with the [marinade] and turning regularly. This will take about 10-15 minutes. Start 15m timer

Use a vegetable peeler to shave the cucumber (1) into ribbons and place in a bowl. Pick, finely chop and add the fresh coriander (0.5 bunch), followed by the rice wine vinegar (2 tbsp) and a pinch of [sea salt] and [black pepper]. Toss to mix and serve with the crispy salt and pepper tofu skewers.