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Lemon-Ginger Tofu Steaks with Carrot & Cashew Salad

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    6 - 8 min.

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Lemon Ginger Tofu

Marinade

  • Completed step 4 tablespoons fresh lemon juice
  • Completed step 4 tablespoons rapeseed oil
  • Completed step 4 tablespoons soy sauce
  • Completed step 2 tablespoons freshly grated root ginger
  • Completed step 2 tablespoons light brown sugar
  • Completed step 1 teaspoon chilli-garlic sauce, such as Sriracha

Salad

  • Completed step 225 g (7½ oz) carrot, coarsely grated
  • Completed step 65 g (2½ oz) cashews, roughly chopped
  • Completed step 4 tablespoons very finely chopped spring onions, white and light green parts
  • Completed step 2 tablespoons finely chopped fresh coriander or flat leaf parsley
  • Completed step 2 teaspoons fresh lemon juice
  • Completed step 1 teaspoon dark sesame oil
  • Completed step 1 teaspoon soy sauce
  • Completed step 2 packages (425g/14 oz each) extra-firm tofu (not silken-style)

Instructions

    In the kitchen:

  • Whisk the marinade ingredients together in a bowl. Remove the blocks of tofu from their containers, leaving the liquid behind. Cut each block lengthways into 4 slices, each about 2.5 cm (1 inch) thick. Arrange the slices in a single layer on a rimmed platter or in an ovenproof dish.
  • Pour the marinade over the tofu slices and brush the marinade on all sides. Cover with clingfilm and refrigerate for 3 to 4 hours, turning the slices over once or twice.
  • Combine the salad ingredients in a large bowl and mix well. Set aside at room temperature.

    • At the barbecue:

  • Prepare the barbecue for direct cooking over a high heat. Brush the cooking grates clean. Lay a large sheet of aluminium foil, about 40 by 30 cm (16 by 12 inches), directly on the cooking grate. Lift the tofu slices from the platter and arrange them in a single layer on the foil, reserving the marinade for glazing. Grill the tofu over direct high heat for 6 to 8 minutes, with the lid closed as much as possible but turning once and brushing occasionally with some of the reserved marinade, until both sides are nicely caramelized and the slices are warmed. Using a spatula or fish slice, transfer the slices of tofu to serving plates. Stack the salad on top. Serve warm or at room temperature.
    Prepare the barbecue for direct cooking over a high heat. Brush the cooking grates clean. Lay a large sheet of aluminium foil, about 40 by 30 cm (16 by 12 inches), directly on the cooking grate. Lift the tofu slices from the platter and arrange them in a single layer on the foil, reserving the marinade for glazing. Grill the tofu over high heat for 6 to 8 minutes, with the lid closed as much as possible but turning once and brushing occasionally with some of the reserved marinade, until both sides are nicely caramelized and the slices are warmed. Using a spatula or fish slice, transfer the slices of tofu to serving plates. Stack the salad on top. Serve warm or at room temperature.

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