Garlic-ginger tofu with grilled vegetables
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Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins), plus 30 mins marinating
$3.87 per serve
(at time of publication)
Full ingredients list:
2 teaspoons grated ginger
2 cloves garlic, crushed
2 tablespoons Chinese rice wine (or dry sherry)
2 tablespoons reduced-salt soy sauce, plus extra to serve
500g firm tofu, cut into 8 slices
olive oil spray
2 bunches asparagus, trimmed, halved
2 zucchinis, cut into 1cm thick slices, diagonally
200g yellow button squash, quartered
4 cups steamed brown rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine ginger, garlic, Chinese rice wine and soy sauce in a shallow, non-metallic bowl. Add tofu, toss to coat, cover and refrigerate for at least 30 minutes.
Step 2 Preheat a barbecue or chargrill pan to high and spray with oil. Grill tofu for 2–3 minutes each side, or until golden.
Step 3 Meanwhile, add asparagus, zucchinis and squash to grill pan for 2 minutes each side, until lightly charred and tender.
Step 4 Divide tofu and vegetables between serving plates and serve with steamed brown rice, extra soy sauce and garnish, if desired.
About this recipe
First published: November 2010