Jazz up TOFU by marinating it in an Asian-inspired braai sauce and then popping it on the fire for added flavour and texture. Make sure to use firm tofu and also ensure that the braai grid is very clean and very well oiled.
SERVES 4
500 g extra firm tofu, sliced into 1 cm-thick slabs
Oil for brushing the braai
FOR THE BRAAI SAUCE
3 cloves garlic, minced
4 cm piece fresh ginger, finely grated
200 ml hoisin sauce
⅓ cup soy sauce
2 Tbsp brown sugar
1 tsp dried chilli flakes (optional and to taste)
½ tsp Chinese five spice powder
1. Place the tofu on kitchen paper and press down with more kitchen paper to soak up as much moisture as possible. Place the tofu in a single layer in a large glass dish.
2. Whisk together all the braai sauce ingredients until the sugar has dissolved, then pour over the tofu, reserving some of the sauce for when the tofu is cooked. Cover with cling film and place in the fridge for about 4 hours to marinate.
3. Prepare the braai for indirect cooking over medium-low heat (approx 180°C).
4. Preheat the braai grid and oil it a few times to build up the layers of oil so that the tofu does not stick.
5. Place the tofu on the braai grid and braai the tofu over an indirect medium-low heat for 5 minutes, turning the tofu by 90 degrees halfway through the cooking time to form a crisscross pattern.
6. Turn the tofu over and braai for another 5 minutes, turning the tofu by 90 degrees halfway through the cooking time.
7. Brush the tofu with the leftover braai sauce and serve with a side salad and piping hot naan bread.
