Cookery: we’ve got a great selection of tasty vegan recipes for you to try

Course: main Skill level: easy Serves: 4-6

2 x 396 g packs extra firm tofu

Oil for frying

For the Marinade:

2 tbs Lee Kum Kee Sweet Soy Sauce

2 tbs Lee Kum Kee Pure Sesame Oil

2 medium cloves garlic, grated or crushed

2 tbs grated fresh ginger For the Glaze:

2 tsp Lee Kum Kee Sweet Soy Sauce

2 tbs Lee Kum Kee Chilli Garlic Sauce To Serve: cucumber; mint; soft buns; salad leaves.

1 Cut the tofu into 1cm (½ in) slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towel. Alternatively use 3-4 pieces of paper towel. Place a second board on top with a weight, e.g. cans, and leave for 1 hour.

2 In a shallow dish, mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.

3 To cook, use a lightly oiled griddle pan. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the griddle and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.

4 Mix the glaze then brush on to the griddled tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the tofu and topping with salad leaves.