Serves: 4-6

Barbecued spicy & garlic tofu

Barbecued spicy & garlic tofu

Preparation time: 10 minutes (plus pressing time and marinating time)

Cooking time: 10 minutes


  • 2 packs extra firm tofu approx. 396g each
  • Oil e.g. veg, sunflower, rapeseed


  • 2 tbsp Lee Kum Kee Sweet Soy Sauce
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 2 medium cloves garlic, grated or crushed
  • 2 tbsp grated fresh ginger


  • 2 tsp Lee Kum Kee Sweet Soy Sauce
  • 2 tbsp Lee Kum Kee Chilli Garlic Sauce

To serve:

Cucumber, mint, soft buns and salad leaves


  1. Cut 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.
  2. In 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.
  3. Heat a lightly oiled griddle pan and take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hot grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes.
  4. Mix the glaze then brush onto the tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the tofu and topping with salad leaves.

Tagged in