For the tofu:
- 1 package of firm tofu (about 420g), drained and patted dry, cut into 8 thick triangles
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp garlic powder
- about 1 inch grated fresh ginger
- 1 tbsp sesame oil
For the vegetables:
- 1 clove finely minced garlic
- 2 carrots, julienne cut
- 2 cups shredded green cabbage
- 2 cups sugar snap peas
- 2 spring onions, white and light green parts, cut diagonally
- 1 tsp each white and black sesame seeds (or just use all white if you don’t have the black ones)
Whisk together all ingredients for the marinade in a resealable container or bag, and place the tofu triangles inside. Allow them to soak up the marinade for at least 6 hours (or leave in the fridge overnight).
When ready to cook, preheat the BBQ to high. Reserve the marinade. Place the triangles on the grill and allow them to cook for about 4 minutes per side.
While the tofu is cooking, mist a wok with sesame oil and heat the garlic for about 1 minute on high. Add and stir fry the vegetables in the reserved marinade, adding the most dense ones first (carrots, cabbage). When they are tender-crisp, remove them from the heat and distribute amongst 4 bowls.
When tofu is cooked, it will look something like this…
Place 2 pieces on top of each mound of vegetables. Sprinkle with sesame seeds and serve immediately.
Serves 4 as a light lunch, 2 pieces of tofu and 1/4 of the vegetables each. To make this a more filling meal, you could add brown rice or noodles.
Nutrition per serving: 150 calories, 6g fat (1g saturated), 0mg cholesterol, 367mg sodium, 13g carbs, 4g fiber, 6g sugar, 11g protein.