Preparation time: 95 minutes
These buns made with grilled tofu and vegetables are perfect as an alternative to meat burgers. The Lee Kum Kee marinade will make the tofu extra flavourful and tasty!
- 2 packs extra firm tofu (400g each)
- Oil (e.g. veg, sunflower, rapeseed)
- Soft white buns
- Mint leaves
- Salad leaves
- 2 Tbsp Lee Kum Kee Sweet Soy Sauce
- 2 Tbsp Lee Kum Kee Pure Sesame Oil
- 2 cloves garlic, grated/crushed
- 2 Tbsp grated fresh ginger
- 2 tsp Lee Kum Kee Sweet Soy Sauce
- 2 Tbsp Lee Kum Kee Chilli Garlic Sauce
Cut the tofu into 1-cm 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.
In a shallow dish, mix all the marinade ingredients together, add the tofu, turn to coat both sides with the marinade, then allow to marinate for 30 minutes or overnight if preferred.
To cook, light your barbecue. 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.
Mix the glaze, then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the barbecue tofu and topping with salad leaves.
If it’s not BBQ weather, cook the tofu on a lightly oiled griddle pan.