This char siu tofu is our answer to anyone who says vegans can’t enjoy BBQ too! It’s sweet, it’s sticky and full of rich umami flavour.
1 small pickled beetroot
1 teaspoon (5ml) honey
1/2 teaspoon (2.5ml) molasses
1 teaspoon (5ml) sesame oil
2 cloves garlic, finely minced
2 teaspoon (5ml) tamari
1/4 teaspoon (1ml) Chinese five spice powder
1 teaspoon (5ml) rice vinegar
1/2 teaspoon (2.5ml) white miso paste
1-2 tablespoons (15ml) water
1 180g block of smoked tofu
1 teaspoon (5ml) black and white sesame seeds, for garnish
In a blender, combine pickled beetroot, honey, molasses, sesame oil, garlic, tamari, five-spice powder, rice vinegar and white miso paste.
Add a small amount of water, if necessary, to blend into a smooth paste.
Pour sauce over tofu and marinate overnight.
Preheat your grill to medium-high heat – between 400 to 450° F. Ensure you allow for 10 to 12 minutes for the grill to preheat – this will guarantee that your tofu won’t stick to the grill.
Grill tofu for two to four minutes, flip, brush on some of the marinades and flip for another two to four minutes. Keep brushing on the marinade and flipping until a darkened, sticky exterior is achieved.
Slice into thin slices and marvel at that gorgeous colour! Top with black and white sesame seeds. Enjoy!
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