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Barbecuing tofu gives it a wonderful smoky, charred flavour, which pairs brilliantly with a cold bottle of Asahi Super Dry, in this colourful veggie noodle side dish. See method
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Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.
Cut the tofu into 8 slices. Put the chilli purée, lime zest and juice, vegetable oil and garlic in a medium mixing bowl, then add the tofu and allow to marinate for 30 mins.
Lift the tofu out of the marinade (reserve the marinade) and grill for 3-4 mins each side until charred. Slice the tofu into bite-sized cubes. Add 2 tbsp water to the
Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.
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