Tasty and Meatless - Recipe - Tofu and Pineapple Kabobs

3 red jalapeno peppers
1 tablespoon ginger juice
2 garlic cloves, chopped
1/4 teaspoon coriander
1/4 cup rice wine vinegar
1 tablespoon water
Salt to taste
2 tablespoons honey
1 teaspoon arrowroot or cornstarch
1/4 cup water
1 block tofu
1 medium pineapple
Bamboo skewers cut into 1/4

First make the sweet chili sauce. Into the blender, place the jalapenos, ginger juice, garlic, coriander, rice wine vinegar, 1 tablespoon of water, and a pinch of salt and blend. Note: to make ginger juice, you can squeeze a piece of fresh, peeled ginger root with a garlic press. Pour the blended sauce into a skillet on medium heat, bring to a boil, then add the honey and mix together. To thicken the sauce, whisk the arrowroot powder (or cornstarch) with the 1/4 cup water in a small bowl. Then slowly add this mixture to the boiling sauce while stirring continuously. It is important that the sauce be boiling in order to get the thickening effect without the powdery taste. When the sauce has thickened, add salt to taste, and remove from heat.

Remove the tofu from its container and discard the water. In this recipe, you do not need to press the water out from the block of tofu because the moisture will actually keep the tofu juicy on the inside while you sear it on the outside. Cut the tofu into bite-sized chunks. Peel the pineapple and cut into bite-sized chunks. Heat a skillet on medium high, and add the olive oil. When the oil is hot, add the tofu and pineapple in batches, making sure there is only a single layer in the pan. Sprinkle coriander on top and let them sear for 6 – 7 minutes, until golden. Flip them over and sear the other side for 6-7 minutes. Do not stir the tofu and pineapple, let them sit and make sure the pan is hot enough to sear both sides to a golden brown. Remove from the heat and let them cool, while you continue with the rest of the tofu and pineapple. Break the bamboo skewers in half, so you have a smaller stick, and string each skewer with seared tofu and pineapple chunks. Then brush each kabob with the sweet chili sauce. This makes a platter full of unique, healthy pupus for your next party or as a fun snack!