LCBO Food & Drink Summer 2021

EASY DOES IT

I always have tofu in the fridge, ready to boost with savoury Asian condiments. Served with greens and steamed rice, dinner is done in no time. ERIC VELLEND

Add chile crisp to the

dressing right before serving

to maintain its texture.

CHINESE-STYLE BBQ TOFUWITH GRILLED BOK CHOY & HOT-AND-SOUR DRESSING 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. Chili crisp is a chunky, spicy, savoury condi- ment—iconic Lao Gan Ma brand is available at T&T Supermarket (tntsupermarket.com). 2 blocks (350 g each) extra-firm tofu, drained Salt to taste ⁄ cup (80 mL) hoisin sauce 3 tbsp (45 mL) honey 3 tbsp (45 mL) soy sauce ⁄ tsp (4 mL) Chinese five-spice powder ⁄ cup (60 mL) rice vinegar 2 tsp (10 mL) sugar 1 ⁄ lbs (680 g) Shanghai bok choy, halved lengthwise, rinsed and dried 2 tbsp (30 mL) canola oil, plus more for brushing ⁄ cup (60 mL) chili crisp Steamed jasmine rice for serving 1 Cut each block of tofu length- wise into 3 equal strips. Place on a roasting pan. (Pan will be used to take tofu to the grill.) Firmly pat dry with paper towel. Season lightly with salt. In a small bowl, whisk hoisin, honey, soy sauce

mixture and serve on side with steamed rice.

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 o en, 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 hoisin mix- ture. Stir chili crisp into vinegar

and five-spice powder until com- bined. Set both aside. 2 In a small bowl, whisk vinegar, sugar and a pinch salt until sugar is dissolved. Cover and set aside. 3 Preheat approximately two- thirds of grill to medium-high and a third to medium. 4 In a large mixing bowl, toss bok choy with 2 tbsp (30 mL) oil

Serves 4

WHAT TO SERVE

A light, crisp, refreshing beer such as this is the perfect foil to the challenging spice and intricate, exotic flavours and textures of this Chinese-style BBQ. Mill Street Original Organic Lager LCBO 84210, 6 pk, $14.95

and salt. Brush tofu with oil. 5 When grill is ready, clean and oil grate. Grill bok choy

PORTRAIT BY STACEY BRANDFORD

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SUMMER 2021 FOOD & DRINK