Vegan BBQ teriyaki tofu

• low-salt soy sauce↗4 tbsp tbsp
• soft brown sugar↗2 tbsp tbsp
• ground ginger↗pinch pinch
• mirin↗2 tbsp tbsp
• sesame oil↗3 tsp tsp
• tofu↗350g block very firm g

  (see tip below) cut into thick slices

• rapeseed oil↗½ tbsp tbsp
• courgettes↗2

  sliced horizontally into strips

• Tenderstem broccoli↗200g g
• black and white sesame seeds↗

  to serve

Step-by-step instructions

1. 1

   Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.

2. 2

   Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.

3. 3

   Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.