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GINGER & LIME BRAAIED TOFU WITH RED SLAW

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SERVES 4

500 g extra firm tofu, sliced into 1 cm-thick slabs

FOR THE MARINADE

4 Tbsp extra virgin olive oil

4 Tbsp lime juice

3 Tbsp honey

3 cm piece fresh ginger, finely grated

FOR THE SALAD

½ red cabbage, thinly chopped

2 apples, cored and coarsely grated

4 spring onions, finely sliced

¼ cup chopped walnuts

3 Tbsp sesame oil

1 Tbsp lime juice

Oil for brushing the braai

  1.  Place the tofu on kitchen paper and press with more kitchen paper to soak up as much moisture as possible.

  2.  Place the tofu in a single layer in a large glass dish.

  3.  Whisk together all the marinade ingredients until the sugar has dissolved, then pour it over the tofu, reserving some of the marinade for when the tofu is cooked. Cover with cling film and refrigerate for about 4 hours to marinate.

  4.  Make the salad by mixing together the cabbage, apples, spring onions and nuts. Whisk together the sesame oil and lime juice, pour over the salad and set aside.

  5.  Prepare the braai for indirect cooking over medium-low heat (about 180° C). Preheat the braai grid, oiling it a few times to build a layer so that the tofu does not stick.

  6.  Place the tofu on the braai grid and braai for 5 minutes, turning the tofu by 90 degrees halfway through the cooking time to form a crisscross pattern.

  7.  Turn the tofu over and braai for 5 minutes, again turning the tofu by 90 degrees halfway through the cooking time.

  8.  Serve the pieces of tofu with the salad.