- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Snack
- Posted by
- Posted on
- January 22, 2016
- 2.00 unit
- lemongrass stems, pale part only, chopped
- 2.00 unit
- garlic cloves, chopped
- 2.00 unit
- kaffir lime leaves, thinly sliced
- 1.00 tbsp
- fresh ginger, finely grated
- 1.00 tbsp
- Maggi seasoning
- 2.00 tbsp
- vegetable oil
- 1.00 tsp
- caster (superfine) sugar
- 300.00 g
- block firm tofu
- 1.00 unit
- kecap manis, to serve
- 1.00 unit
- coriander sprigs, to garnish
This flavoursome recipe will change the way you think about Tofu forever! Easy and tasty!
- Put the lemongrass, garlic, lime leaves, ginger, seasoning, oil and sugar in a food processor and blend to make a chunky sauce.
- Transfer the sauce to a bowl and add the tofu. Gently turn the tofu so it is evenly covered in the mixture. Cover and set aside at room temperature for a couple of hours.
- Preheat the barbecue plate to medium. Lay a sheet of baking paper on the hotplate. Sit the tofu on baking paper, scraping any sauce from the bowl over the tofu. Cook for 4-5 minutes.
- Using a large metal spatula, turn the tofu over; the lemongrass mixture will have cooked golden and charred in some places. Cook for another 5 minutes.
- Cut the tofu into thick slices or cubes and transfer to a serving plate. Drizzle with kecap manis, scatter with coriander and serve.
- Note: If you can't get your hands on kecap manis, soy sauce with a little brown sugar will do the job nicely.