Ingredients
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2 packs extra firm tofu approx. 396g each
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Oil e.g. veg, sunflower, rapeseed
Marinade
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2 tbsp Lee Kum Kee Sweet Soy Sauce
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2 tbsp Lee Kum Kee Pure Sesame Oil
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2 medium cloves garlic, grated or crushed
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2 tbsp grated fresh ginger
Glaze
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2 tsp Lee Kum Kee Sweet Soy Sauce
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2 tbsp Lee Kum Kee Chilli Garlic Sauce
To serve
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Cucumber, mint, soft buns and salad leaves
Method
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Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towl. Place a second board on top with a weight e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.
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In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.
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To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.
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Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.
Tips
If it’s not BBQ weather, cook the tofu on a lightly oiled griddle pan.