Vegan BBQ teriyaki tofu

1 of 5-a-day barbecue bbq iron low calorie mirin soy summer teriyaki tofu vegan vegan bbq vitamin c

N/A

Source

Ingredients

4 tbsp low-salt soy sauce

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

2 courgettes, sliced horizontally into strips

200g Tenderstem broccoli

black and white sesame seeds, to serve

Method

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.