Preparation
- Prepare your protein. Pat the tofu dry with paper towels to remove as much moisture as possible. Tear the tofu into uneven bite-sized pieces with your hands. The torn edges allow the marinade to penetrate better and create a more interesting texture after cooking.
- In a bowl, whisk together the Haiku Coconut Milk, gochujang, soy sauce, honey, toasted sesame oil, lime juice and zest, garlic, ginger, and rice vinegar.
- Reserve about half of the marinade in a small saucepan. This portion will be reduced to create a sauce for brushing onto the skewers.
- Add the tofu to the remaining marinade and gently toss to coat all the pieces evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for maximum flavour.
- Cut the pineapple, red onion, and red bell pepper into cubes, then assemble the skewers by alternating the ingredients.
- Bring the reserved marinade to a simmer over medium heat and cook for about 10–12 minutes, or until the sauce has thickened and become glossy. Stir regularly.
- Lightly oil the BBQ grates, then grill the skewers for about 12–15 minutes, turning them every 3–4 minutes to ensure even cooking. During the last 5–6 minutes of grilling, generously brush the skewers with the reduced sauce to create a beautifully caramelized glaze.
- While the skewers are cooking, place the Haiku Steamed Rice in a microwave-safe dish and add 1 tablespoon of water. Cook according to the package directions.
- Serve the skewers hot with the rice and the remaining reduced sauce on the side. Garnish with green onions, chopped peanuts, Haiku Kimchi, and a squeeze of fresh lime juice, to taste.
