moked toju, or bean curd, adds body and flavour to these grilled vegetables, served with a creamy tahini sauce.
ingredients
serves: 2
4 tablespoons soy sauce
4 tablespoons olive oil
3/4 pound small firm zucchinis, or a mixture of zucchinis and small eggplants
1 cup (4 1/2 oz) medium cup mushrooms
1/2 pound smoked tofu
For the sauce:
A small bunch of parsley
4 tablespoons light tahini paste
1 large clove garlic
1/2 teaspoon toasted sesame oil
1 teaspoon Dijon mustard
Salt and black pepper
method
1. Preheat the grill to a moderate setting. Blend the soy sauce and olive oil thoroughly in a large bowl.
2. Trim and rinse the zucchinis and slice them into thin rounds. Trim, rinse and slice the eggplants, if using. Clean and thickly slice the mushrooms, then cut the tofu into bite-sized pieces.
3. Add the vegetables and tofu to the soy sauce and oil and stir gently until they are well coated.
4. Spread out in a single layer in the grill pan, or on a baking tray Grill for about 20 minutes, until cooked and browned, shaking the pan occasionally to prevent the vegetables from sticking.
5. Meanwhile, make the sauce. Rinse, dry and chop enough parsley to give 2 tablespoons', set it aside. Pour the tahini into a measuring jug, peel the garlic and crush it into the jug, then briskly stir in just enough water to give the sauce the consistency of light cream. Stir in the chopped parsley, toasted sesame oil and Dijon mustard, and season to taste with salt and pepper.
6. When the vegetables and tofu are cooked, put them onto a warm serving plate and pour over the tahini sauce. Serve hot or warm.
