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Grilled Tofu
Preparation info
- Serves
6
- Difficulty
Complex
Appears in
By Alastair Little and Richard Whittington
Published 1998
Grilling imparts a smoky flavour to tofu, while changing the surface texture. You buy it in packs, usually of
Ingredients
Method
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.
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