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Chinese-Style BBQ Tofu with Grilled Bok Choy & Hot-and-Sour Dressing
Summer 2021
Inspired by Chinese barbecued pork (char siu), this recipe grills tofu in a salty-sweet glaze with a side of charred bok choy and a zippy dressing. Chilli crisp is a chunky, spicy, savoury condiment— iconic Lao Gan Ma brand is available at T&T Supermarket (tntsupermarket.com).
Serves 4
2 blocks (350 g each) extra-firm tofu, drained
Salt to taste
1/3 cup (80 mL) hoisin sauce
3 tbsp (45 mL) honey
3 tbsp (45 mL) soy sauce
3/4 tsp (4 mL) Chinese five-spice powder
1/4 cup (60 mL) rice vinegar
2 tsp (10 mL) sugar
1 1/2 lbs (680 g) Shanghai bok choy, halved lengthwise, rinsed and dried
2 tbsp (30 mL) canola oil, plus more for brushing
1/4 cup (60 mL) chilli crisp
Steamed jasmine rice for serving
1. Cut each block of tofu lengthwise into 3 equal strips. Place on a roasting pan. (Pan will be used to take tofu to the grill.) Firmly pat dry with a paper towel. Season lightly with salt. In a small bowl, whisk hoisin, honey, soy sauce and five-spice powder until combined. Set both aside.
2. In a small bowl, whisk vinegar, sugar and a pinch of salt until sugar is dissolved. Cover and set aside.
3. Preheat approximately two-thirds of the grill to medium-high and a third to medium.
4. In a large mixing bowl, toss bok choy with 2 tbsp (30 mL) oil and salt. Brush tofu with oil.
5. When the grill is ready, clean and oil grate. Grill bok choy over medium-high heat, turning occasionally, until charred and tender-crisp, about 8 minutes in total. Grill tofu over medium heat, turning on all 4 sides until lightly grilled, about 6 minutes. Brush tofu with hoisin mixture and continue grilling, turning and basting often, until deeply glazed, another 8 to 10 minutes. (Turn heat down if it’s starting to burn.) Transfer bok choy and tofu to a warmed serving platter. Brush tofu again with the hoisin mixture. Stir chilli crisp into vinegar mixture and serve on the side with steamed rice.
Serves 4
