Ingredients:
- 250g tofu
- corn starch to taste
- 1 cm of ginger
- Extra virgin olive oil
- Basmati rice optional
-
1 clove of garlic
For the sauce:
- 1 tablespoon tomato paste
- 4 tablespoons soy sauce
- 1 tablespoon molasses
- 1 tablespoon of wine vinegar
- 1 tablespoon sesame oil
- onion powder to taste
- Garlic powder to taste
- Salt to taste
- Pepper to taste
- A spoonful of brown sugar
- 50 ml of water
- 1 level teaspoon cornstarch
-
1 tablespoon maple syrup
Procedure
- Cut the tofu lengthwise into 4 steaks. Place the tofu steaks on a double layer of paper towels to remove any remaining water.
- Meanwhile, in a small saucepan, combine the tomato paste, vinegar, molasses, brown sugar, soy sauce, sesame oil, garlic powder, and onion powder; season with a pinch of salt and a few grinds of black pepper. Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and continue to simmer, whisking often, until slightly thickened, about 4 minutes. Add a teaspoon of cornstarch to the sauce if it doesn’t thicken as desired. Transfer to a small bowl and let cool slightly.
- Prepare a grill for medium-high heat; clean and oil the grates. Brush the tofu steaks with vegetable oil; season with salt and pepper. Grill the tofu, turning halfway, 3 to 4 minutes per side.
- Generously brush the top and bottom of the tofu with BBQ sauce, then place on the grill. Continue grilling until the sauce is slightly firm, another 2 to 3 minutes. Transfer the tofu to a plate and serve with the remaining sauce.
Recipe created and made by Francis Basque
