Glazed tofu steaks with crispy kale
Tofu is marinated in an umami-rich sauce overnight for extra flavour then chargrilled for the perfect crispy texture.
Ingredients
For the glaze
- 180ml/6¼fl oz runny honey
- 8 tsp yeast extract
- 8 tsp light soy sauce
- 4 tsp sesame oil
For the tofu steak
- 450g/1lb block firm tofu, drained and cut into steaks around 2cm/¾in thickness
For the crispy kale
- 2 heads kale on the stem (not pre-cut), stalks removed and leaves finely sliced
- 1 tbsp soft brown sugar
- 2 sheets nori seaweed, finely sliced
- 1 tbsp sesame seeds
- 1 tsp Chinese five-spice powder
- 2 tbsp vegetable oil
- 1 tbsp salted cashew nuts, chopped
- pinch salt
Method
To make the glaze, mix all the ingredients together in a medium bowl along with 100ml/3½fl oz water.
To make the tofu, add the steaks to the glaze, cover and allow to marinate overnight.
When ready to cook, place a griddle pan over a high heat until hot. Drain the tofu, reserving the glaze. Chargrill the tofu in the griddle pan for a few minutes on each side.
To make the crispy kale, preheat the oven to 200C/180C Fan/Gas 6.
In a large bowl, toss the kale with the sugar, seaweed, sesame seeds, Chinese five-spice powder, oil and salt. Bake in the oven for 12 minutes or so until crisp, then mix through the cashew nuts.
Meanwhile, heat the remaining tofu glaze in a small saucepan.
Serve the tofu steaks on serving plates with the kale on the side and the glaze spooned over.
