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Grilled tofu with Thai coleslaw

Drew Rosen from Florida Fatbusters
Drew Rosen grills marinated tofu to golden perfection and serves it with tangy Thai coleslaw in this tasty low-fat recipe

Grilled tofu with Thai coleslaw

Method

1. Lay the tofu in a non-reactive dish. Mix the garlic, lemon zest and juice, ginger, soy sauce, coriander leaves and cider vinegar together and pour over the tofu. Leave to marinate for 2 hours.

2. Meanwhile, mix all the ingredients together for the dressing.

3. Combine the dressing with the vegetables and set aside for one hour to allow the flavours to infuse.

4. Heat a grill until very hot and grill the tofu slices until golden. Serve hot, with the Thai coleslaw.

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Serves: 4

Prep: 10 min, plus marinating and chilling
Cook: 5 min

Ingredients

For the tofu

400g Tofu, cut into 100g slices
1 garlic clove, crushed
1 lemon, zest and juice
1 cm ginger root, grated
1 tsp low-salt Soy sauce
1 small bunch coriander leaves, finely chopped
1 tsp Cider vinegar

For the dressing

125ml brown rice vinegar
1 tsp concentrated apple juice
1 small bunch Basil, shredded
2 cm ginger root, grated
1 garlic clove, crushed
1 tbsp Dill, finely chopped
1 tbsp tarragon, finely chopped
1 tsp Dijon mustard