Ref: 431
Heading: Barbecue
Cuisine: Japanese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
400 g
Tofu firm cut into 1 cm slices
2 courgettes sliced on the angle 5 mm thick
250 g
tender stem broccoli
4 spring onion whole
1 tbsp
rapeseed oil
1 tsp
toasted sesame oil
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
Marinade
4 tbsp
soy sauce
2 tbsp
soft brown sugar
2 tbsp
mirin
1 tbsp
fresh ginger grated
2 tsp
toasted sesame oil
Garnish
sprinkle
fresh coriander chopped
1 tbsp
toasted sesame seeds
1 Avocado chunks
Method
Step 1
Whisk all the marinade ingredients in a bowl, pour a little marinade enough to cover the bottom of a dish, add tofu slices & spring onions, pour over the rest of the marinade over the tofu to cover or use a plastic bag & add marinade/tofu, let it rest for at least 2 hours.
Step 2
Put sesame seed into a dry frying pan on a med heat, toss until golden brown, tip out straightaway into a bowl, set aside to garnish later.
Step 3
Place rapeseed & toasted sesame oils plus salt & pepper, mix then add courgette slices & the tender stem broccoli & coat veg.
Step 4
To cook, first cook courgette & broccoli for about 4 to 5 mins a side depending on how hot the barbecue is, then cook tofu & marinated spring onion for 2 to 3 mins per side or until coloured around the edges, place all on a serving platter & garnish.
Suggestion & Tips
Nice with rice & a Asian salad or mushrooms.