Barbecue tofu with zucchini noodles

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What we have here came together as a vegan alternative for BBQ nights, but turned into an awesome barbecued tofu salad that is a balance of textures, temperatures and flavours. Whisper thin courgette noodles tossed with cashew nuts and topped with a slab of barbecued and smoked Tofu with a sweet, sour and salty dressing. Oh and herbs. Lots of herbs.

Ingredients

1 block firm tofu (smoked tofu if you want)
2 courgettes
1 teaspoon sesame oil
2 tablespoons cashew nuts, chopped roughly
1 tablespoon soy sauce
1 tablespoon mirin (rice wine)
1 teaspoon tamarind concentrate/paste
1 to 2 teaspoons maple syrup
1 tablespoon Thai or Vietnamese basil
1 tablespoon mint
1 tablespoon coriander
1 teaspoon chilli flakes or half a chopped red chilli (more or less according to taste)

Instructions

View the full recipe at Franglais Kitchen →