CHAR SIU TOFU RECIPES

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. To prepare the pickled vegetables, dissolve the sugar in the hot water, allow to cool slightly then add the vinegar. Pour over the vegetables and sesame seeds. Cover and refrigerate. Mix the garlic, tomato sauce, hoisin and soy sauces, sugar, rice vinegar and vegetable oil in a bowl. Add the Cauldron Tofu cubes and coat well. Place on a lightly greased baking sheet and cook for 15-20 minutes until sticky and glazed. Coat with a little more glaze during cooking if required. Serve the sweet baked tofu with the crunchy pickled vegetables and steamed rice.

Steps:

• To make the pickles: Whisk together vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat, add cucumber slices, and stir. Place a clean kitchen towel or double layer of heavy duty paper towels on top of pickles and press down until saturated with liquid and in direct contact with the cucumbers. Let sit for 10 minutes, then strain pickles. If storing, reserve strained liquid, place pickles in an airtight container, and add enough liquid to just submerge pickles. Discard remaining liquid and store pickles in the refrigerator for up to 1 month.
• To make the sauce: In a medium bowl, whisk together hoisin sauce, honey, soy sauce, rice wine or sherry, fermented bean curd, fermented bean curd sauce, salt, and five spice powder.
• Line a work surface or sheet pan with paper towels. Lay tofu slices in a single layer on paper towel and lay another layer of paper on top. Press gently on tofu to squeeze out excess moisture. Transfer tofu to a Ziploc bag, pour in char siu sauce, and toss to distribute. Place bag in refrigerator and marinate for 1 hour to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place tofu on cool side of grill, cover, and cook for 7 minutes. Reserve marinade. Flip tofu, cover, and continue cooking until tofu has lightly browned, about 7 minutes more. Brush tofu with reserved marinade, move tofu to hot side of grill, and cook until lightly charred and sauce has thickened, 1-2 minutes per side. Transfer tofu to a cutting board or plate.
• Steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel until soft and heated through. Place 2 pieces of tofu in each bun and top with pickle slices, grated carrot, and a dollop of hoisin sauce. Serve immediately.