Ingredients
• 60ml (1/4 cup) dark soy sauce
• 60ml (1/4 cup) sake
• 2 tablespoons mirin (rice wine)
• 2 tablespoons caster sugar
• 1 teaspoon finely grated ginger
• 3 x 375g packet firm tofu, cut into 1cm-thick slices
• 2 teaspoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame seeds
• 3 green onions, ends trimmed, thinly sliced
• 1 red birds-eye chilli, diagonally thinly sliced
Method
Step 1
Combine the soy, sake, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
Step 2
Place the tofu in a single layer in a glass or ceramic dish. Pour over the soy mixture with the sesame oil. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Step 3
Preheat the flat plate of a barbecue on medium-high. Brush the barbecue with the vegetable oil. Cook the tofu for 3 minutes each side or until caramelized. Transfer to a serving platter. Sprinkle with sesame seeds, green onions and chilli. Serve immediately.
