Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Grilling imparts a smoky flavour to tofu, while changing the surface texture. You buy it in packs, usually of 500 g.


  • about 1 kg/ lb firm tofu
  • 15 g/ ½


Cut the tofu into 2.5-cm / 1-inch slices and lay these on a cake rack. Put a tray on top, weight it with 3 or 4 tins and leave for 30–45 minutes to get rid of excess water.

Put the dried wild mushrooms in a bowl, pour the boiling water over them and leave for 20 minutes to plump up.

Drain the mushrooms through a muslin-lined sieve into a pan, then rinse the mushrooms.