- 4 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp soft brown sugar
- pinch ground ginger
- 2 tbsp mirin
- 3 tsp sesame oil
- 350g block very firm tofu (see tip below) cut into thick slices
- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 courgettes, sliced horizontally into strips
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 200g Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- black and white sesame seeds, to serve
Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.
Perfect tofuFirm tofu should be sliceable – silken firm is not firm enough. You can squeeze out the moisture by putting it in a dish and resting a plate or small board on top of it for a couple of hours.