Glazed sandos and tomato salad: Ravinder Bhogal’s recipes for barbecued tofu

glazed sandos and tomato salad ravinder bhogals recipes for barbecued tofu

Sumary of Glazed sandos and tomato salad: Ravinder Bhogal’s recipes for barbecued tofu:

  • Think of the plumes of smoke almost as another seasoning, adding intense flavour and fragrance that you would normally get from roasting or grilling indoors.Glazed tofu sandos with green mango slawWhat’s not to love about sticky, blistered tofu and a punchy little mango salad between two slices of white bread?
  • The key to the success of this sandwich is thick slices cut from a fluffy, fresh, whole loaf.Prep 40 minRest 1 hr 30 minCook 10 minMakes 42 x packets firm tofu (I like Miso Tasty’s craft tofu)3 tbsp sambal oelek or other chilli sauce, plus extra for spreading1 thumb-sized piece ginger, peeled and grated3 cloves garlic, peeled and crushed2 tbsp honey2 tbsp soy sauce2 tbsp rapeseed oil8 slices white bread4 tbsp mayonnaiseFor the green mango slaw1-2 red bird’s eye chillies (depending on your heat tolerance), roughly chopped1 garlic clove, peeled and roughly chopped2 tbsp soft light brown sugarJuice of 1 lime2 tbsp fish sauce1 tbsp rice-wine vinegar3 unripe green mangoes, peeled, stoned and finely shredded with a julienne peeler or cut into fine matchsticks2 shallots, peeled and finely sliced1 handful each Thai basil, mint and coriander leaves, roughly tornPut the tofu on a plate lined with kitchen paper, then put a plate on top and weigh it down with a couple of tins of beans or similar.
  • Fold in half the mango, bruise it in the dressing slightly, then mix in the remaining ingredients and set aside.Heat a griddle pan or barbecue to a medium-high heat, then grill the tofu, brushing regularly with its marinade and turning, until blistered and crisp at the edges.To make the sandos, spread the chilli sauce on four slices of bread.
  • Kissing the tomatoes with the heat of the barbecue concentrates their flavour and opens up their silky flesh to soaking up the zingy dressing.Prep 30 minCook 10 minServes 4600g heirloom tomatoes, cut into assorted shapes – wedges, thick discs, halves, etcSalt and pepperRapeseed oil, to drizzle600g silken tofu, cut into 3cm pieces2 baby cucumbers, cut in half lengthways, seeds scraped out and discarded, flesh coarsely chopped6 radishes, finely sliced on a mandolineFor the dressing80ml lime juice, plus the grated zest of 1 lime2 bird’s eye chillies, coarsely chopped2 fat garlic cloves, peeled and roughly chopped4 lime leaves, stems removed2 tbsp fish sauce1 tbsp palm or soft brown sugarTo garnish1 handful each Thai basil, mint and coriander leaves1 handful crispy shallots1 long red chilli, finely sliced1 thumb-sized piece fresh ginger, peeled and cut into fine matchsticksBlitz all the dressing ingredients in a food processor, then set aside.Heat a griddle or barbecue to a medium heat.

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