Serve this easy vegan teriyaki dish at a summer barbecue. Allow the tofu to soak up the delicious flavours of the marinade before placing on the coals
Prep:10 mins
Serves 4
4 tbsp low-salt soy sauce2 tbsp soft brown sugarpinch ground ginger2 tbsp mirin3 tsp sesame oil350g block very firm tofu (see tip below) cut into thick slices½ tbsp rapeseed oil2 courgettes, sliced horizontally into strips200g Tenderstem broccoliblack and white sesame seeds, to serve
STEP 1Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.STEP 2Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.STEP 3Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.
