Ingredients
200 g Tofu, smoked
Glaze
5 Garlic cloves, minced
1 Tsp. Thyme, dried
2 Tbsp. Balsamic vinegar
½ Tbsp. Lemon juice
1 Tbsp. Maple syrup
2 Tbsp. Olive oil
Generous pinch Pepper & salt
Salad
Snow Peas
Rocket Leaves
Baby Vine Tomatoes
Mixed Radishes, finely sliced
Dressing
1 Tsp. Soy Sauce (or wheat free Tamari for gluten free alternative)
1 Tsp. Wasabi Paste
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Sugar
½ Tsp. Sesame Oil
∙ Serves 2
Method
Pre heat the oven to 180˚C (350˚F / Gas Mark 4).
In a bowl mix together the ingredients for the glaze.
Place the tofu steaks on to a prepared baking tray and generously brush the top with the glaze then place into the hot oven.
Roast for 30 minutes then turn and brush with more glaze and return to the oven for another 15 to 20 minutes.
Once the tofu is back in the oven, blanch the snow peas in boiling water with a pinch of salt, drain and set aside to cool.
In a bowl, mix together the soy sauce, vinegar and sugar, gently whisking until the sugar is dissolved. Add the sesame oil and wasabi paste then whisk well to mix. Keep the dressing cool in the fridge until ready to serve.
Once the tofu is ready, mix the rocket, finely sliced radishes, tomatoes and snow peas together with a little of the dressing and serve.
Products used
MasterClass Non-Stick Medium Sloped Roasting Pan
KitchenCraft Deluxe Stainless Steel 18cm Bowl
