The Real, Real BBQ Tofu | VegWeb.com, The World's Largest Collection of Vegetarian Recipes
375g firm tofu, preferably frozen, thawed and pressed or squeezed to get rid most of the water in it (this is optional, but recommended) DO NOT use Silken Firm Tofu unless you want scrambled tofu...
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Cooking tools:
- Grill
- Kitchen scale
- Baking dish
- Mug
- Bottle
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Plate
- Kitchen towel
- Kettle
- Refrigerator
Ingredients
- juice and pulp of 1/2 a lemon
- 2 teaspoons (not heaped unless you REALLY like salt) of Massel Beef Style stock powder, product of Australia (No animal content, No added MSG, No gluten, No lactose)
- 3 overflowing desert spoons of light soy sauce. I use Pearl River Bridge Superior Light Soy Sauce - $1.75 for 500ml from Coles - BARGAIN!!! This soy sauce is NOT gluten free but damn it’s good!
- 1 medium sized red piri-piri chilli (those thin 1 inch long hot little buggers you get from Asian shops), chopped with seeds
- 2 heaped teaspoons of jarred crushed garlic or 3-4 fresh cloves, crushed
- 4 sprigs of fresh rosemary, about 3 inches long, stripped from stem and roughly chopped
- 4 sprigs of fresh lemon thyme, about 3 inches long, stripped from stem. Don’t chop the leaves; leave them whole. Stripping them from the stem with your fingers let's out plenty of aroma and flavour.
- 5-6 teaspoons of ultra special, top-secret super happy family wish ingredient (see below).
- Hot and cold water
- Olive oil
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