Hasselback tofu

Dinner / Serves two / 40 minutes


1 litre water – 1 Tbsp. fine (sea)salt – 1 block tofu, 250 g – 1 tsp ground ginger – ½ tsp coarsely ground black pepper – 3 cm fresh ginger, in very thin slices – 5 Tbsp. hoisin sauce – 3 Tbsp. sesame oil

TIP: delicious with turmeric-flavoured boiled rice, chopped red chili pepper and grilled mini bok choy.


1. Preheat the oven to 180°C.

2. Salt the water and bring to the boil. Cut the tofu into three equal pieces and boil in the salted water for 10 minutes on a low heat. 

3. Remove the tofu pieces from the water with a slotted spoon and drain for a minute. Mix the ground ginger with the black pepper and rub this mixture into the tofu.  

4. Slice into the tofu to create slits, but stop just short of cutting it all the way through, just as you would when making hasselback potatoes. Stuff the slits in the tofu with the slices of ginger. Carefully transfer the pieces of tofu to a greased oven dish.

5. Mix the hoisin sauce with the sesame oil and drizzle half of the mixture over the pieces of tofu. Roast the hasselback tofu for 20 minutes in the preheated oven until crisp.

6. Serve on individual plates and drizzle the rest of the hoisin sesame mixture over tofu.

7. Serve with grilled mini bok choy and rice cooked in coconut milk flavoured with turmeric and some chopped red chili pepper.