|450 g||tofu — extra-firm|
|spring onions — chopped|
|115 ml||soy sauce — reduced-sodium|
|115 g||sweet potatoes — mashed|
|60 ml||black bean sauce — with garlic|
|1-3 Tbs||sugar — dark brown|
|2 tsp||vinegar — red wine|
|2 tsp||sesame oil — toasted|
|1 tsp||chilli paste|
Press the tofu:
To drain the tofu, place the tofu on a deep-sided plate or in a shallow bowl. Top with a second plate and weight with a heavy can.
Let the tofu stand for a minimum of 15 minutes (preferably one hour).
While the tofu is draining, prepare the hoisin sauce by placing all the ingredients (except the water) into a food processor and blending until smooth.
If needed, thin the sauce with small amounts of water, to reach desired consistency.
Marinate the tofu:
Drain off the excess water, and slice the tofu lengthwise into 6 slices (about 1/2 inch thick). Then cut in half crosswise, for a total of 12 pieces. Transfer to a shallow dish large enough to hold the tofu slices in a single layer. Brush the tops with half the hoisin sauce. Turn and brush the bottom halves with the remaining sauce. Cover and marinate the tofu at room temperature for 1 hour (or overnight in the refrigerator).
Grill the tofu:
Prepare a medium-hot charcoal or gas grill, or preheat the oven to grill. Position an oiled grill rack or oven rack 15cm from the heat source. If grilling, lightly oil a large baking sheet and set aside.
Grill the tofu slices until nicely browned (3 to 4 minutes per side). Transfer the slices to a serving plate and sprinkle with the scallion greens (if using) and serve warm or at room temperature, with additional hoisin sauce drizzled over the top.
For a sweeter version, add additional molasses or brown sugar.
For a milder version, use less chili paste, or omit altogether.
You can also use prepared hoisin sauce in a jar from the grocery store.
You can also cook the tofu on the stove top, using a nonstick stove top grilling pan with grids over medium-high heat.
Reprinted with permission of”Chinese Vegan Kitchen” by Donna Klein
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