Grilled Tofu with Thai Coleslaw

Drew Rosen grills marinated tofu to golden perfection and serves it with tangy Thai coleslaw in this tasty low-fat recipe
Grilled Tofu with Thai Coleslaw
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus marinating and chilling
  • Effort: easy

Ingredients

For the tofu

  • 400 g tofu, cut into 100g slices
  • 1 clove garlic, crushed
  • 1 lemon, zest and juice
  • 1 cm ginger, grated
  • 1 tsp low-salt soy sauce
  • 1 small bunches coriander leaves, finely chopped
  • 1 tsp cider vinegar

For the dressing

  • 125 ml brown rice vinegar, or Mirin
  • 1 tsp concentrated apple juice
  • 1 small bunches basil, shredded
  • 2 cm ginger, grated
  • 1 clove garlic, crushed
  • 1 tbsp dill, finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tsp Dijon mustard

For the coleslaw

  • 375 g green cabbage, shredded
  • 375 g red cabbage, shredded
  • 250 g carrots, shredded

Method

1. Lay the tofu in a non-reactive dish. Mix the garlic, lemon zest and juice, ginger, soy sauce, coriander leaves and cider vinegar together and pour over the tofu. Leave to marinate for 2 hours.

2. Meanwhile, mix all the ingredients together for the dressing.

3. Combine the dressing with the vegetables and set aside for one hour to allow the flavours to infuse.

4. Heat a grill until very hot and grill the tofu slices until golden. Serve hot, with the Thai coleslaw.

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