A simple coating of ground, dry-roasted peanuts pressed on to cubed tofu provides plenty of additional flavour along with the peppers. Use metal or bamboo skewers for the kebabs-if you use bamboo, then soak them in cold water for 30 minutes before using to prevent them from scorching during cooking. The kebabs can also be cooked on a barbecue, if you prefer.
250g/9oz firm tofu
50g/2oz/1/2 cup dry-roasted peanuts
2 red and 2 green (bell) peppers
60ml/4 tbsp sweet chilli sipping sauce
1. Pat the tofu dry on kitchen paper and then cut it into small cubes, Grind the peanuts in a blender of food processor and transfer to a plate. Turn the tofu cubes in the ground nuts to coat.
2. Preheat the grill(broiler) to moderate. Halve an seed the peppers, and cut them into large chunks. Thread the chunks of pepper on to four large skewers with the tofu cubes and place on a foil-lined grill rack.
3. Grill (broil) the kebabs, turning frequently, for 10-12 minutes, or until the peppers and peanuts are peanuts are beginning to brown. Transfer the kebabs to plates and serve with the dipping sauce.