Meticulously peel and thinly slice the shallots. Cut off any excess from the spring onions and chilies, before slicing them into thin pieces as well. Mince garlic with great care then grate ginger to a fine texture in order to complete this recipe’s prep work.
In a large non-stick pan, warm up some oil and toss in the shallots, spring onions, chilli, garlic and ginger. Gently stir them together over low heat for 10 to 15 minutes until they become soft.
Create a tantalizing marinade by pulverizing the peppercorns, coriander seeds and sea salt flakes in your pestle and mortar. Add it to a pan with soy sauce and sugar, reduce until thick and glossy, then spread into an oven-ready baking tray.
Carefully cube the tofu into 2cm pieces, then slide onto four skewers. Place in a tray with your flavorful marinade and spoon it over to coat. Let sit in the fridge for several hours so that every inch of each piece is saturated with deliciousness!
Once everything is prepped, fire up the barbecue and char-grill your skewers until they are golden brown. As you cook them, make sure to brush on your marinade and keep turning them around for even cooking..
Using a vegetable peeler, shave the cucumber into ribbons and place them in a bowl. Then finely chop some fresh coriander leaves before adding the rice wine vinegar, sea salt, and black pepper to season it up. Toss all of these ingredients together until they are evenly mixed then serve with crispy salt & pepper tofu skewers for an extra touch!