Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 27

The method below is the quick way. For an even better result, cook the marinated tofu in a frying pan with the marinade for 10–15 minutes over a very high heat (do keep an eye on it), until the marinade has evaporated and the tofu is very brown, sticky and caramelised. Only then briefly throw it on to the grill to char and striate both sides.

SERVES 3–6

300g firm tofu, cut into 6 thick slices, scored diagonally all over

For the marinade:

1 tablespoon ume su (plum vinegar)

1 tablespoon Chinese rice wine

2 tablespoons water

1 tablespoon olive oil

2 tablespoons tamari

a knob of fresh ginger, grated

1 garlic clove, finely chopped

1 tablespoon maple syrup

1 tablespoon sweet chilli sauce

Put all the marinade ingredients into a dish large enough to take the slices of tofu lying flat, so each slice can absorb the marinade. Add the tofu and leave to marinate for at least 20 minutes, even overnight if you have the foresight to do so.

Place the tofu on the hot barbecue plate and cook for 5 minutes, pouring on about half the marinade, a little at a time, and turning the tofu once. Transfer to the grill side of the barbecue and give the slices a final 30 seconds on each. Transfer to a plate and pour the remaining marinade over.