Spicy Tofu Kebabs

You will need:Groundnut6 Shallots, sliced finely2 - 3 red Chillies, sliced finely8 Garlic cloves, sliced5cm fresh Ginger, peeled and grated1 tsp Himalayan rock salt4 tbsp Black Peppercorns1 tbsp Sichuan Peppercorns (if available)2 tsp Coriander seeds4 tbsp Soy Sauce3 tbsp unrefined Raw sugar (e.g. coconut palm sugar)450g firm Tofu cut into 2cm cubes1 Cucumber1/2 bunch Coriander leaves, finely chopped2 tbsp Balsamic or Cider vinegarselection of Veggies for the kebabs (courgette, onion, pepper etc) Drizzle groundnut oil into a large pan and heat. Add the shallots, spring onions, chilli, garlic and ginger and cook over a low heat for 10 - 15 mins, stirring often, until soft. Meanwhile crush the peppercorns in a pestle and mortar with the coriander seeds and sea salt. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy and then transfer to a small baking tray. Thread the tofu on to 4 metal skewers, adding vegetables as you go.Place the skewers into the tray, spoon the marinade over until they are well coated and leave to rest in the fridge for a couple of hours. Remove and place under a grill until cooked through and crisp, basting with the marinade and turning often. Meanwhile use a vegetable peeler to shave the cucumber in to ribbons, place in a bowl with the coriander leaves, vinegar and a pinch of salt and pepper. Toss to mix and serve with the kebabs. You can also serve with quinoa, spelt or a side salad of your choice.