2 packs of extra firm tofu, approx. 396g each
Oil, vegetable, sunflower or rapeseed
2 tbsp of Lee Kum Kee Sweet Soy Sauce
2 tbsp of Lee Kum Kee Pure Sesame Oil
2 medium cloves garlic, grated or crushed
2 tbsp of grated fresh ginger
2 tsp of Lee Kum Kee Sweet Soy Sauce
2 tbsp of Lee Kum Kee Chilli Garlic Sauce
Step 1Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towl. Place a second board on top with a weight e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.
Step 2In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.
Step 3To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.
Step 4Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.